| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539599 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Maximum curd strength was obtained at the gelation temperature of 34 °C in both milk. ⺠Cow curd is more liable to structural changes than buffalo at temperature of 39 °C. ⺠SEM and CLSM showed minimum porosity at gelation temperature of 34 °C in both curd. ⺠Curd porosity was found higher in cow than buffalo at similar gelation temperature. ⺠Optimum gelation temperature for mozzarella cheese making is 34 °C for the both milk.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Imtiaz Hussain, Alistair S. Grandison, Alan E. Bell,