Technological Studies on Mozzarella Cheese From Egyptian Buffalo Milk
Wafaa Mahmoud Salama Mansour;
Abstract
This study was planned to improve the functional properties of Egyptian buffalo milk Mozzarella through either lowering Ca++ content by using chelating salts or modifying the casein micelle in the milk with proteolytic agent, or by both methods together.
Other data
| Title | Technological Studies on Mozzarella Cheese From Egyptian Buffalo Milk | Authors | Wafaa Mahmoud Salama Mansour | Keywords | Technological Studies on Mozzarella Cheese From Egyptian Buffalo Milk | Issue Date | 2005 | Description | This study was planned to improve the functional properties of Egyptian buffalo milk Mozzarella through either lowering Ca++ content by using chelating salts or modifying the casein micelle in the milk with proteolytic agent, or by both methods together. |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 28916e678.pdf | 160.49 kB | Adobe PDF | View/Open |
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