Influence of salt content in brine on the quality of "a la mozzarella" cheese

Mljekarstvo

Mikačić, Karlo¹ 

[1] Dukat - Mljekara Zagreb d.d., Marijana Čavića 9, 10000 Zagreb

关键词: ";    a la mozzarella";    cheese;    salt contents in brine;    keeping quality of cheese;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

The influence of salt content in brine on the quality of "a la mozzarella" cheese was studied during 12 days of brining in 1-, 3- and 5-per cent salt concentration solutions. The best sensory characteristics scored cheese samples kept in...

【 授权许可】

Unknown