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Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties

Flavio Tidona, Marcello Alinovi, Salvatore Francolino, Gianluca Brusa, Roberta Ghiglietti, Francesco Locci, Germano Mucchetti, Giorgio Giraffa

2020LWT29 citationsDOI

Topics & Concepts

Food scienceSkimmed milkMozzarella cheeseCaseinRheologyMoistureChemistryWater activityWater contentMaterials scienceComposite materialEngineeringGeotechnical engineeringOrganic chemistryProteins in Food SystemsProbiotics and Fermented FoodsFood composition and properties
Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties | Litcius