Concepedia

Quantifying blistering and browning properties of Mozzarella cheese. Part II: Cheese with different salt and moisture contents

Xixiu Ma, Bryony James, Murat Ö. Balaban, Lu Zhang, Emma A. C. Emanuelsson

Food Research International · 2013 · 28 citations · 15 references

Concepts

AgricultureDairy ScienceFood ScienceCheese ScienceFood AnalysisCheese ChemistryCheese CompositionCheese Quality EvaluationCheese RipeningCheese SaltingCheese TextureCheese Moisture Content AssessmentCheese Ripening Moisture ChangesCheese Texture As Affected By MoistureMoisture Retention In CheeseSalt Content MeasurementSalt-in-moisture Ratio AssessmentSalting Effects On MoistureSalting Temperature Effects

References

15

Salting and the role of salt in cheese

Timothy P. Guinee · International Journal of Dairy Technology · 2004 · 324 citations

Agriculture, Dairy Science, Food Science +17

Water Partitioning in Mozzarella Cheese and Its Relationship to Cheese Meltability

Donald J. McMahon, R. L. Fife, C. J. Oberg · Journal of Dairy Science · 1999 · 200 citations · Full text

Agriculture, Dairy Science, Food Science +16

Effect of Fat Reduction on Chemical Composition, Proteolysis, Functionality, and Yield of Mozzarella Cheese

M.A. Rudan, D.M. Barbano, J. Joseph Yun et al. · Journal of Dairy Science · 1999 · 192 citations · Full text

Agriculture, Dairy Science, Food Science +17

Influence of Sodium Chloride on Appearance, Functionality, and Protein Arrangements in Nonfat Mozzarella Cheese

B. M. Paulson, Donald J. McMahon, C. J. Oberg · Journal of Dairy Science · 1998 · 154 citations · Full text

Agriculture, Dairy Science, Food Science +14

Age-Related Changes in the Water Phase of Mozzarella Cheese

Ming R. Guo, Paul S. Kindstedt · Journal of Dairy Science · 1995 · 133 citations · Full text

Agriculture, Dairy Science, Food Science +15