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Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds

During the manufacturing of mozzarella, cheese curds are heated to the desired stretching temperature traditionally by immersion in water, which influences the curd characteristics before stretching, and consequently the final cheese properties. In this study, cheese curds were immersed in hot water...

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Detalles Bibliográficos
Autores principales: Feng, Ran, Lillevang, Søren K., Ahrné, Lilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623044/
https://www.ncbi.nlm.nih.gov/pubmed/34829162
http://dx.doi.org/10.3390/foods10112881