Mozzarella cheese: impact of coagulant concentration on chemical composition, proteolysis, and functional properties

Three vats of low moisture, part skim Mozzarella cheese were produced with three different concentrations of coagulant (double-strength chymosin derived by fermentation; 0.1, 0.08, and 0.06 ml/kg of milk, representing 100, 80, and 60% of normal usage). Cheese was made by the milled-curd, no-brine me...

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Veröffentlicht in:	Journal of dairy science 1995-12, Vol.78 (12), p.2591-2597
Hauptverfasser:	Kindstedt, Paul S, Yun, J. Joseph, Barbano, David M, Larose, Kristie L
Format:	Artikel
Sprache:	eng
Schlagworte:	aceites aptitud para la conservacion aptitude a la conservation Biological and medical sciences blood coagulation calidad casein caseina caseine cheese chemical composition chymosin chymosine coagulacion sanguinea coagulation sanguine composicion quimica composition chimique contenido de nitrogeno fermete firmeza firmness Food industries fromage Fundamental and applied biological sciences. Psychology fusion huile keeping quality melting Milk and cheese industries. Ice creams nitrogen content oils propiedades reologicas propriete rheologique proteolisis proteolyse proteolysis qualite quality queso quimosina rheological properties teneur en azote viscosidad viscosite viscosity
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