摘要 : Mozzarella cheese was made from buffalo milk (6% fat) or from partially skimmed buffalo milk (2 and 4% fat) with 0.5 and 1% denatured whey protein. Adding whey protein to buffalo milk decreased rennet coagulation time and curd ten... 展开
作者 | Ammar~ E. T El-Metwally~ R. Ismail~ M |
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作者单位 | |
期刊名称 | 《International Journal of Dairy Technology》 |
总页数 | 11 |
语种/中图分类号 | 英语 / TS2 |
关键词 | BUFFALO MOZZARELLA CHEESE BUFFALOES CHEESE VARIETIES CHEESEMAKING PHYSICAL PROPERTIES PHYSICOCHEMICAL PROPERTIES PROTEINS MILK SENSORY PROPERTIES WHEY WHEY PROTEINS Milk and dairy products Cheese |
馆藏号 | N2008EPST0008562 |