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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| 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 |