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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| 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 |