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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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Principais autores: Cristina Alamprese, Paolo D’Incecco, Stefano Cattaneo, Fabio Masotti, Ivano De Noni
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2025-01-01
Serier:Dairy
Fag:
low-moisture Mozzarella cheese
curd
camel chymosin coagulant
proteolysis
microstructure
texture
Online adgang:https://www.mdpi.com/2624-862X/6/1/6
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