Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese
- 6 April 2008
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 125 (2) , 123-132
- https://doi.org/10.1016/j.ijfoodmicro.2008.03.043
Abstract
No abstract availableKeywords
This publication has 36 references indexed in Scilit:
- Starter culture development for improved cheese flavourPublished by Elsevier ,2007
- Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples areaJournal of Dairy Research, 2006
- Use of Chitosan to Prolong Mozzarella Cheese Shelf LifeJournal of Dairy Science, 2005
- Melt and rheological properties of Mozzarella cheese as affected by starter culture and coagulating enzymesLe Lait, 2003
- Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy productsJournal of Dairy Research, 2001
- Molecular evaluation of microbial diversity occurring in different types of Mozzarella cheeseJournal of Applied Microbiology, 2001
- Mozzarella Cheese Making by a Stirred Curd, No Brine ProcedureJournal of Dairy Science, 1994
- Comparison of different starter systems for water-buffalo Mozzarella cheese manufactureLe Lait, 1990
- Proteinases in normal bovine milk and their action on caseinsJournal of Dairy Research, 1983
- A new staining technique for proteins in polyacrylamide gels using Coomassie brilliant blue G250Analytical Biochemistry, 1977