Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese
Softening of cheese surface is a common problem especially in brined cheeses. In this study, the effects of the brine calcium concentrations on the texture of fresh perline Mozzarella cheese were investigated. The compositions of cheeses were analyzed 2 weeks after production. Brine protein content...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2021-04-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3764 |
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