Calcium in water buffalo (Bubalus bubalis) milk : implications for Mozzarella production
Mozzarella is a popular fresh cheese that is traditionally made by hand from fresh buffalo milk, involving a finishing step of stretching the cheese curd in hot water. The ability of the curd to stretch in hot water is dependent on the amount of calcium removed from the curd during the reduction of...
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| Format: | H2 |
| Language: | Inglés |
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SLU/Dept. of Food Science
2013
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