Effect of Somatic Cell Count on Low-Fat Mozzarella Cheese Structure

Autor:	Yong Hua Wei, Chun Ling Cao, Jin Dong, Hui Ping Liu, Feng Ru Wei
Rok vydání:	2011
Předmět:	Chemistry Somatic cell General Engineering Ripening Food science Mozzarella cheese Somatic cell count
Zdroj:	Advanced Materials Research. :692-695
ISSN:	1662-8985
DOI:	10.4028/www.scientific.net/amr.393-395.692
Popis:	Milk samples with low (L-SCC, 130,000/ml), medium (M-SCC, 1,040,000/ml) and high(H-SCC, 3,120,000/ml) Somatic Cell Counts (SCC) were obtained from a dairy farm. In order to evaluate the quality’s changes of Low-fat mozzarella cheese with different SCC during ripening period, the change of texture properties, microstructure were measured. With the increase of somatic cells in milk, the structure of the cheese became worse.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::39ea3441dbe49eb8397d7a239a643332 https://doi.org/10.4028/www.scientific.net/amr.393-395.692 Zobrazit plný text záznamu