Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties.
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DOI: 10.3168/jds.2022-22144
Abstract: Camel (CM) milk is used in variety of ways; however, it has inferior gelling properties compared with bovine milk (BM). In this study, we aimed to investigate the physicochemical, functional, microstructural, and rheological properties of… read more here.
Keywords: moisture part; mozzarella cheese; milk; low moisture ... See more keywords