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低湿度部分脱皮的莫扎雷拉,由含有不同素含量的牛奶制成

A V Swaminathan1, S K Lillevang2, S Govindasamy-Lucey3

  • 1Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706.

Journal of dairy science
|May 14, 2025
PubMed
概括

制造低水分部分脱脂的莫扎雷拉从含有较高素水平的缩牛奶提高了奶酪在储存期间的功能性和坚性. 调整奶酪制造参数可以管理水分含量,以获得最佳的披萨性能.

关键词:
奶酪的功能 奶酪的功能牛奶缩剂的使用情况低湿度部分脱皮的莫扎雷拉磨粉的pH值是什么超过是一种超过.

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