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Storage 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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