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PROTEOLYSIS IN MOZZARELLA CHEESE DURING REFRIGERATED STORAGE.

Author(s) : FARKYE N. Y.

Type of article: Article

Summary

A 2.72 KG BLOCK OF COMMERCIAL MOZZARELLA CHEESE WAS BRINED IMMEDIATELY AFTER MANUFACTURE (27 % SODIUM CHLORIDE WT/WT, PH 5.3) FOR 4 HOURS AT 277 K (4 DEG C). HALF THE BLOCK WAS THEN ANALYZED FOR SODIUM CHLORIDE, MOISTURE, AND PROTEOLYSIS, THE OTHER HALF WAS VACUUM PACKAGED AND AGED AT 277 K FOR 14 DAYS PRIOR TO SECTIONING AND ANALYSIS. RESULTS ARE PRESENTED IN THE ARTICLE.

Details

  • Original title: PROTEOLYSIS IN MOZZARELLA CHEESE DURING REFRIGERATED STORAGE.
  • Record ID : 1992-0689
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 74 - n. 5
  • Publication date: 1991/05
  • Document available for consultation in the library of the IIR headquarters only.

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