The role of homogenization in the manufacture of halloumi and mozzarella cheese from recombined milk*
- 1 February 1990
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 43 (1), 21-24
- https://doi.org/10.1111/j.1471-0307.1990.tb02759.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- An examination of some mechanical properties of a group of Italian cheeses and their relation to structure and conditions of manufactureJournal of Food Engineering, 1986
- The coagulation of milk with immobilized enzymes: A critical reviewEnzyme and Microbial Technology, 1986
- Mineral Retention and Rheological Properties of Mozzarella Cheese Made by Direct AcidificationJournal of Dairy Science, 1974