Effect of Type of Coagulant and Addition of Stored Curd on Chemical, Rheological and Microstructural Properties of Low-Moisture Mozzarella Cheese
Low-moisture Mozzarella cheese (LMMC) was manufactured in a dairy factory by stretching fresh curd in hot water, with the addition of 0–30% commercial curd (stored curd) purchased as a semi-finished product. Two commercial fermentation-produced camel chymosins, CC-M and CC-S, were employed as coagul...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2025-01-01
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| Serie: | Dairy |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2624-862X/6/1/6 |
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