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Low cholesterol mozzarella cheese: technology standardization.

Author(s) : GHOSH B. C., KULKARNI S.

Type of article: Article

Summary

Mozzarella cheese was prepared from filled milk, using sunflower oil as the filler fat. The unsalted cheese packed in polyethylene pouches kept well for 8-10 days at 8-10 deg C and for about 90 days in deep-freeze. The stretching characteristics deteriorated, while melting quality improved with increase in storage time at both the temperatures.

Details

  • Original title: Low cholesterol mozzarella cheese: technology standardization.
  • Record ID : 1998-1119
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 33 - n. 6
  • Publication date: 1996/11
  • Document available for consultation in the library of the IIR headquarters only.

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