Effect of Breed and Method of Preparation on Yield of Goat Milk Mozzarella Cheese
نویسندگان
چکیده
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 stability of cheese. The biomedical superiority has not been promoted widely in marketing of goat milk, goat yoghurt and goat cheeses, but has great potential in justifying the uniqueness of goat milk in human nutrition and medicine (Babayan, 1981; Haenlein, 1992) for treating various gastrointestinal disorders and diseases, besides its value in alleviating cow milk allergies.
منابع مشابه
Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo
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