Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese
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DOI: 10.3390/foods11030296
Abstract: The aim of the present study was to analyze the impact of cheese fragmentation and packaging on the dynamics of water–fat serum released from pasta filata cheese made from cow’s milk and its mixture with… read more here.
Keywords: pasta filata; water fat; milk; fat serum ... See more keywords