摘要 : The present study aimed at investigating the effect of four acidulants, viz., acetic acid (CAA), citric acid (CCA), hydrochloric acid (CHA) and lactic acid (CLA) on quality and acceptability of goat milk mozzarella cheese. Four di... 展开
作者 | Verma~ Arun K. Singh~ Tarun Pal Rajkumar~ V Gururaj~ K. Singh~ M. k Kushwah~ Tanuja |
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作者单位 | |
期刊名称 | 《Indian Journal of Dairy Science》 |
总页数 | 8 |
语种/中图分类号 | en / TS252 |
关键词 | Acidulants Goat milk Mozzarella cheese Rheological behaviour Sensory evaluation Texture profile FUNCTIONAL-PROPERTIES MICROSTRUCTURE ACIDIFICATION PROTEOLYSIS MELTABILITY RECOVERY QUALITY |
馆藏号 | N2008EPST0008490 |