Can I read Skim Milk Homogenization Effects on Mozzarella on EtoBox?

Skim Milk Homogenization Effects on Mozzarella by Fernandez Luis is a document available to read on EtoBox.

What is Skim Milk Homogenization Effects on Mozzarella about?

1) Homogenization of skim milk prior to adding cream did not inhibit the meltability of low-fat or full-fat Mozzarella cheeses compared to nonhomogenized milk. However, meltability of full-fat cheese made from homogenized milk was greatly decreased. 2) Homogenization had no significant effect on other rheological properties or proteolysis of alpha-s1 casein in full-fat and low-fat cheeses. 3) Differences in fat content caused significant changes in hardness, springiness and meltability, while fat globule

Author

Fernandez Luis

Language

EN