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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
PAGEPress Publications, Pavia, Italy
2023
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| Materias: | |
| 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 |