The Production of Mozzarella Cheese from Goat Curd
نویسندگان
چکیده
منابع مشابه
Effect of Draw pH on the Development of Curd Structure During the Manufacture of Mozzarella Cheese
The impact of varying the pH of whey at whey drainage (5.9, 6.15 or 6.4) on the development of curd structure during the manufacture of Mozzarella cheese was investigated using scanning electron microscopy. Dramatic changes in curd structure were apparent with stage of manufacture , in particular the stretching step which aligned the protein fibers. Of additional interest is the effect of draw ...
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NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Dairy Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive versi...
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Cheese manufacture is one of the classical examples of food preservation, dating from 6000 – 7000 BC. Cheese exploits two classical principles of food preservation, i.e. lactic acid fermentation and reduction of water activity through removal of water and addition of NaCl. Establishment of low redox potential and secretion of antibiotics by starter microorganisms contributes to the storage stab...
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Buffalo milk and mozzarella cheese produced in the Caserta and Salerno areas in Campania region have been investigated on the presence and the levels of polychlorobiphenyls (PCBs). Seven congeners, six non dioxin-like (NDL-PCBs nos. 28, 52, 101, 138, 153 and 180) and one dioxin-like (DL-PCB n. 118), were detected. PCBs were found at detectable levels in the 83% of the buffalo milk and in the 10...
متن کاملThe effects spicing on quality of mozzarella cheese
In this study, 3 different spice mixes were added just after blanching to mozzarella cheese produced by high moisture production method. The dough was kneaded and filled into to fibrous cases. After filling process, cheeses were stored for 28 days at 4 °C and 85 % of relative humidity. The following characteristics were measured: color parameters, milk acidity, total dry matter, maturation inde...
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ژورنال
عنوان ژورنال: International Journal of Business and Applied Social Science
سال: 2019
ISSN: 2469-6501
DOI: 10.33642/ijbass.v5n12p9