Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk
The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values: 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural ch...
Збережено в:
| Опубліковано в:: | Ciência e Tecnologia de Alimentos |
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| Автори: | , , , , |
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| Предмети: | |
| Онлайн доступ: | https://www.redalyc.org/articulo.oa?id=395951059005 |
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