Functionality and physico-chemical characteristics of bovine and caprine mozzarella cheeses during refrigerated storage.

@article{Imm2003FunctionalityAP,
  title={Functionality and physico-chemical characteristics of bovine and caprine mozzarella cheeses during refrigerated storage.},
  author={Jee Young Imm and Eun Joong Oh and Kwan Seok Han and S Oh and Young Woo Park and Sae Hun Kim},
  journal={Journal of dairy science},
  year={2003},
  volume={86 9},
  pages={2790-8}
}
Low moisture part-skim Mozzarella cheeses (MC) were manufactured using fresh bovine and caprine milk to study melting, physico-chemical, textural, and microstructural properties of the cheeses during 8 wk of refrigerated storage. Structural changes in cheese matrix were evaluated by scanning electron microscopy and by proteolytic patterns using nitrogen solubility, SDS-PAGE, and Gel-pro analyzer. Meltability of ripened cow and goat MC were not different when fat content of both milks were… CONTINUE READING
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