A method for manufacturing reduced fat Mozzarella cheese

Mozzarella cheese was manufactured to contain up to 50% less fat than conventional part-skim Mozzarella cheese. Milk, which had been standardized to a casein to fat ratio of 1.2, 1.6, 2.0, or 2.4, was inoculated with single strains of Lactobacillus helveticus and Streptococcus salivarius ssp. thermo...

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Bibliographische Detailangaben
Veröffentlicht in:	Journal of dairy science 1994-07, Vol.77 (7), p.1783-1789
Hauptverfasser:	Merrill, R.K, Oberg, C.J, McMahon, D.J
Format:	Artikel
Sprache:	eng
Schlagworte:	ALIMENT ALLEGE EN GRAISSE ALIMENTOS BAJOS EN GRASA Biological and medical sciences COLOR COULEUR CULTIVOS INICIADORES CULTURE STARTER FABRICACION DEL QUESO Food industries FROMAGE Fundamental and applied biological sciences. Psychology FUSION LACTOBACILLUS HELVETICUS Milk and cheese industries. Ice creams PASTEURISATION PASTEURIZACION PROPIEDADES REOLOGICAS PROPRIETE RHEOLOGIQUE QUESO STREPTOCOCCUS TECHNOLOGIE FROMAGERE TEMPERATURA TEMPERATURE
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