Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition

Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition

Mozzarella di Bufala Campana is an Italian protected designation of origin cheese characterized by a stretched structure, high moisture (<65%), and short shelf life (<30 days). This cheese is generally stored refrigerated in a covering liquid that is an aqueous solution containing NaCl and org...

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Bibliographic Details
Main Authors: Irene Fenga, Marcello Alinovi, Maria Paciulli, Germano Mucchetti, Emma Chiavaro
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
Mozzarella cheese
buffalo milk
protein swelling
texture
rheology
water holding capacity
Online Access:https://www.mdpi.com/2304-8158/14/9/1506
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