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Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese

The aim of the present study was to analyze the impact of cheese fragmentation and packaging on the dynamics of water–fat serum released from pasta filata cheese made from cow’s milk and its mixture with sheep’s milk. The addition of sheep’s milk reduced the amount of leachate from the vacuum-packed...

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Detalles Bibliográficos
Autores principales: Biegalski, Jakub, Cais-Sokolińska, Dorota, Wawrzyniak, Jolanta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834549/
https://www.ncbi.nlm.nih.gov/pubmed/35159448
http://dx.doi.org/10.3390/foods11030296