Cows’ and buffalo milk for cooked fresh cheese: preliminary comparison of the cheese-making efficiency and quality of griddled acid/heat-coagulated Paneer and rennet-coagulated Tosella/Schiz

Cows’ and buffalo milk for cooked fresh cheese: preliminary comparison of the cheese-making efficiency and quality of griddled acid/heat-coagulated Paneer and rennet-coagulated Tosella/Schiz

Milk from cows and buffaloes represents the major source of dairy products worldwide. Cheese is consumed fresh, ripened, cooked, or as recipe ingredient in many different types. Using Paneer and Tosella/Schiz model cheeses as a case study of cooked cheeses, in this short communication we evaluated t...

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Detaylı Bibliyografya
Asıl Yazarlar: Nageshvar Patel, Nicolò Amalfitano, Giovanni Bittante
Materyal Türü: Makale
Dil:English
Baskı/Yayın Bilgisi: Taylor & Francis Group 2024-12-01
Seri Bilgileri:Italian Journal of Animal Science
Konular:
cow and buffalo milk
fresh cooked cheese
cheese yield
cheese quality
cheese cooking losses
Online Erişim:http://dx.doi.org/10.1080/1828051X.2023.2296103

Internet

http://dx.doi.org/10.1080/1828051X.2023.2296103

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