ShareStorage studies of Mozzarella cheese. 2. Chemical changes.
Author(s) : CHANDRA GHOSH B., SINGH S.
Type of article: Article
Summary
Study of the changes in pH, water and soluble-protein contents and acidity of Mozzarella packed and stored in a refrigerator (8-10 deg C) or in a freezer (-10, -15 deg C) for 0 to 90 days.
Details
- Original title: Storage studies of Mozzarella cheese. 2. Chemical changes.
- Record ID : 1994-0406
- Languages: English
- Source: Indian J. Dairy Sci. - vol. 45 - n. 4
- Publication date: 1992
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Indexing
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Themes:
Packaging;
Milk and dairy products - Keywords: Water content; Chilling; Protein; Dairy product; Ph; Cold storage; Packaging; Freezing; Cheese; Storage life
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