Factors affecting the functionality of mozzarella cheese

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Rowney, M.; Roupas, P.; Hickey, M.W.; Everett, D. W.


1999


Journal Article


Australian journal of dairy technology


54


2


94-102


Mozarella cheese production in Australia has increased from 18,000 tonnes in 1990 to 38,800 tonnes in 1997, which can be attributed partly to its increasing use as an ingredient for pizza. The unique functional properties of mozzarella cheese appear to develop in two distinct, but inter-dependent, phases. The first phase occurs during manufacture, when the basic curd structure is established. The second occurs during storage, when funtionality and curd structure alter.


Food Science Australia; Mozzarella cheese


0004-9433


procite:184a3769-4c47-445f-a6a9-ad57c53e2df4


Rowney, M.; Roupas, P.; Hickey, M.W.; Everett, D. W. Factors affecting the functionality of mozzarella cheese. Australian journal of dairy technology. 1999; 54(2):94-102. http://hdl.handle.net/102.100.100/212421?index=1



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