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Effect of storage on the physico-chemical, color and microbiological properties of cheese prepared from stored pre-cheese
International Journal of Chemical Studies · 2020 · Vol. 8(3) · pp. 2326–2330
Monika Hans✉(Anand Agricultural University)Suresh Bhise(Anand Agricultural University)K. S. Minhas(Punjab Agricultural University)
Abstract
The investigation was carried out to evaluate the physico-chemical properties of Mozzarella cheese made from pre-cheese stored under atmosphere and vacuum conditions for 9 days. A significant difference (p
Probiotics and Fermented FoodsFood Industry and Aquatic BiologyProtein Hydrolysis and Bioactive PeptidesMozzarella cheeseFood scienceModified atmosphereChemistryVacuum packingSignificant differenceShelf lifeMathematics
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3
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0.17
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15
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54%
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References
Official Methods of Analysis of
Analytical Chemistry · 1980 · 59,546 citations
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