Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese

The cooling applied during the firming and brining processes represents an important production step in mozzarella cheese-making. The temperature fluctuations of the cooling water can negatively affect the hygiene, composition, and quality of mozzarella. Some sustainable cooling systems can minimize...

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Detalles Bibliográficos
Autores principales: Di Paolo, Marika, De Stefano, Martina, Polizzi, Giulia, Vuoso, Valeria, Santoro, Adriano Michele Luigi, Anastasio, Aniello, Marrone, Raffaele
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10480932/
https://www.ncbi.nlm.nih.gov/pubmed/37680315
http://dx.doi.org/10.4081/ijfs.2023.11290

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10480932/
https://www.ncbi.nlm.nih.gov/pubmed/37680315
http://dx.doi.org/10.4081/ijfs.2023.11290

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