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Effect of enzymatic modification of milk protein on browning ability of mozzarella cheese



Effect of enzymatic modification of milk protein on browning ability of mozzarella cheese



Indian Journal of Dairy and Biosciences 11: 47-49



Enzymatic hydrolysis (3-5%) of proteins in milk used for mozzarella cheese showed improvement in browning, which is an ideal attribute of mozzarella cheese intended for the preparation of good quality pizza. This eliminated the need for longer storage of mozzarella cheese to obtain the same degree of browning.

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Accession: 003727811

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