Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese

This work aimed to study the effect of adding skim milk powder (SMP) and whey protein concentrate (WPC) to probiotic mozzarella cheese. Pasteurized cow milk was heated to 55 °C and divided into five parts: PMC1 (control), PMC2 (1% SMP), PMC3 (1.5% SMP), PMC4 (1% WPC), and PMC5 (1.5% WPC). After mixi...

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Detalles Bibliográficos

Autores principales:	Khalid A. Alsaleem, Mahmoud E. A. Hamouda, Raed Reshaid Alayouni, Mohamed Salem Elfaruk, Ahmed R. A. Hammam
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2023-11-01
Colección:	Fermentation
Materias:	mozzarella cheese probiotic protein chemical microbiological analysis meltability
Acceso en línea:	https://www.mdpi.com/2311-5637/9/11/948
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