Share

Draw pH and storage affect rheological properties of mozzarella cheese.

Author(s) : YUN J. J., HSIEH Y. L., BARBANO D. M., KINDSTEDT S.

Type of article: Article

Summary

Cheeses with whey pH at draw of 6.15 or 6.40 were stored at 4 deg C for 50 days. Compression test at 10 deg C (Instron) showed a decrease in compressive stress with storage.

Details

  • Original title: Draw pH and storage affect rheological properties of mozzarella cheese.
  • Record ID : 1995-3679
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 6
  • Publication date: 1994/11
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (9)
See the source

Indexing