| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538609 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Buffalo curd gave higher amount of yield than cows' curd at similar processing conditions. ⺠Curd moisture was decreased with the increase of gelation temperatures in both types of milk. ⺠Curd cutting time of 45 min was found optimum for Mozzarella cheese making from both milk samples. ⺠Centrifugation method is simpler, quicker and more reproducible than Buchner funnel method. ⺠Buffalo milk contains higher amounts of αs1-, β- and к-casein as compared to cows' milk.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Imtiaz Hussain, Jen Yan, Alistair S. Grandison, Alan E. Bell,