Concepedia

Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types

Renda Kankanamge Chaturika Jeewanthi, Na‐Kyoung Lee, Kyung Ah Lee, Yoh Chang Yoon, Hyun‐Dong Paik

Journal of Food Science and Technology · 2014 · 31 citations · 19 references

DOIFull text

Open access

Concepts

References

19

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

, , +5

Soluble nitrogen in Cheddar cheese: comparison of extraction procedures

C. N. Kuchroo, Patrick F. Fox · Milk science international/Milchwissenschaft · 1982 · 702 citations · Full text

, , +10

Effect of pH and Calcium Concentration on Some Textural and Functional Properties of Mozzarella Cheese

Timothy P. Guinee, Esther P. Feeney, Mark A.E. Auty et al. · Journal of Dairy Science · 2002 · 266 citations · Full text

, , +14

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

, , +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

, , +17