Process standardization and characterization of Mozzarella cheese made from blend of homogenized milk and unhomogenized milk

Abstract Homogenization of milk as a pre-treatment in Mozzarella cheesemaking offers several benefits but such treatment adversely affects cheese manufacture and the physical characteristics of cheese. To avail the benefits accrued from milk homogenization, a standardized protocol of Mozzarella chee...

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Hauptverfasser: Patel Harsh, Jana Atanu, Ankit Bihola, Shaikh Adil, Parmar Satish
Format: Artigo
Sprache:Inglês
Veröffentlicht: Springer 2025-08-01
Schriftenreihe:Discover Applied Sciences
Schlagworte:
Baking properties
Emulsifying salt
Homogenized milk
Mozzarella cheese
Unhomogenized milk
Online Zugang:https://doi.org/10.1007/s42452-025-07527-8
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