Share

The use of frozen buffalo milk for making Mozzarella cheese.

[In Italian. / En italien.]

Author(s) : ADDEO F., CHIANESE L., SCUDIERO A., CAPPUCCIO U., CHEMIN S., CAVELLA S.

Type of article: Article

Summary

Study of the effects of slow or rapid freezing (-2 or -40 deg C) and of storage time (0, 2 or 6 months) of frozen buffalo milk on the ultrastructure, texture, sensorial properties and composition of Mozzarella.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1993-2718
  • Languages: Italian
  • Source: Ind. Latte - vol. 17 - n. 11
  • Publication date: 1992

Links


See other articles in this issue (1)
See the source

Indexing