학술저널
한외여과 농축유로 제조한 모짜렐라 치즈의 품질에 관한 연구
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제31권 제6호
-
2011.12907 - 913 (7 pages)
- 38
커버이미지 없음
Low-fat and full-fat Mozzarella cheeses were manufactured using ultraflterated-concentrated cow milk with a bacterial cell count of 100, 000 CFU/mL to study the properties of browning, oiling-off, stretchability, and meltability of the cheeses during 3 mon of refrigerated storage. The properties of browning, oiling-off, and stretchability of UF-Mozzarella cheese were affected by fat content, addition of starter and rennet (add 50, 65, and 80% compared with the control, respectively), and baking temperature (280, 300, and 320oC) (p
(0)
(0)