Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese

Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese

This work aimed to study the effect of adding skim milk powder (SMP) and whey protein concentrate (WPC) to probiotic mozzarella cheese. Pasteurized cow milk was heated to 55 °C and divided into five parts: PMC1 (control), PMC2 (1% SMP), PMC3 (1.5% SMP), PMC4 (1% WPC), and PMC5 (1.5% WPC). After mixi...

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Bibliographic Details
Main Authors: Khalid A. Alsaleem, Mahmoud E. A. Hamouda, Raed Reshaid Alayouni, Mohamed Salem Elfaruk, Ahmed R. A. Hammam
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Fermentation
Subjects:
mozzarella cheese
probiotic
protein
chemical
microbiological analysis
meltability
Online Access:https://www.mdpi.com/2311-5637/9/11/948

Internet

https://www.mdpi.com/2311-5637/9/11/948

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