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STUDY OF SOME PHYSICO-CHEMICAL PARAMETERS DURING THE STORAGE OF MOZZARELLA CHEESE.

[In Portuguese. / En portugais.]

Author(s) : LOURENCO NETO J. P. de Magalhaes, NASCIMENTO JUNIOR P. Neto, FISCHER R.

Type of article: Article

Summary

MOZZARELLA CHEESE SAMPLES WERE STORED AT 263, 273 TO 278 OR 283 K (-10, 0 TO 5 OR 10 DEG C) FOR 0, 5, 10, 15, 20, 25 OR 30 DAYS. AT 263 K, THE CHEESE LOST ITS NORMAL TEXTURE AND CHARACTERISTICS. FOR ALL TEMPERATURE, PH INCREASED WITH STORAGE TIME. (DAIRY SCI. ABSTR., GB., 51, N 11, 1989/11, 5524.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1990-1135
  • Languages: Portuguese
  • Source: Rev. Inst. Laticinios Candido Tostes - vol. 43 - n. 257
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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