Title: Investigation on characteristics of low-fat Mozzarella cheese.
Abstract: Proteolysis, TPA texture, functional and microstructure of the low-fat Mozzarella cheese by setting different fat content were investigated. The results showed that every indicators of low-fat Mozzarella cheese were less than full-fat Mozzarella cheese. Among them, the quality of skim Mozzarella cheese decreased significantly, and had a bad acceptance; the quality of half-fat Mozzarella cheese was very similar to full-fat Mozzarella cheese; the quality of part-skim Mozzarella cheese was between skim and half-fat Mozzarella cheese, and also had a certain acceptance.
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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