Investigation of the influence of xanthan on mozzarella cheese characteristics focusing on its antimicrobial effect

OBJECTIVE: This study was designed to show the effect of adding different levels of microbial (lab-produced) and commercial xanthan (CX) for 30 days on the sensory, chemical, and microbiological parameters of mozzarella cheese (MC). MATERIALS AND METHODS: The production of xanthan was done in Garcia...

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Detalles Bibliográficos
Autores principales: Abdel-Salam, Ayah B., Saad, Mena, Ahmed, Rania F., Soliman, Neveen S. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: A periodical of the Network for the Veterinarians of Bangladesh (BDvetNET) 2023
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10636085/
https://www.ncbi.nlm.nih.gov/pubmed/37969796
http://dx.doi.org/10.5455/javar.2023.j700

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10636085/
https://www.ncbi.nlm.nih.gov/pubmed/37969796
http://dx.doi.org/10.5455/javar.2023.j700

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