Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk

Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk

In the present study, composition, functional properties and sensory characteristics of Mozzarella cheese produced from milk with somatic cell counts (SCC) at low (<200,000 cells/mL), intermediate (&#8776;400,000 cells/mL) and high (>800,000 cells/mL) levels were investigated. Three batche...

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Bibliographic Details
Main Authors: Evelise Andreatta, Andrezza Maria Fernandes, Marcos Veiga Santos, Camila Mussarelli, Marina Célia Marques, Carlos Augusto Fernandes de Oliveira
Format: Article
Language:English
Published: Instituto de Tecnologia do Paraná (Tecpar) 2009-10-01
Series:Brazilian Archives of Biology and Technology
Subjects:
somatic cell count
Mozzarella cheese
quality evaluation
functionality
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500022

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500022

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