Manufacture of magnesium-fortified Chihuahua cheese
ABSTRACT: The aim of this study was to manufacture magnesium-fortified Chihuahua cheese and to evaluate the effect of magnesium fortification on quality parameters. Addition of magnesium chloride to milk during pasteurization (5.44, 10.80, 16.40, 22.00, and 25.20 g of MgCl2·6H2O/L of milk) resulted...
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| Hauptverfasser: | , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2022-06-01
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| Schriftenreihe: | Journal of Dairy Science |
| Schlagworte: | |
| Online-Zugang: | http://www.sciencedirect.com/science/article/pii/S0022030222001965 |
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