Article ID Journal Published Year Pages File Type
10543225 Food Chemistry 2011 5 Pages PDF
Abstract
► Curd strength is higher in buffalo milk than cow milk at similar pH values. ► Rennet coagulation was slower in cow milk at the same chymosin concentration. ► Curd rheology is quite different for the two types of milk on acidification. ► Buffalo milk is more suitable for mozzarella cheese making than cow milk.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Comparison of the rheology of mozzarella-type curd made from buffalo and cows' milk
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