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Effect of enzymatic modification of milk protein on meltability and free oil formation of mozzarella cheese



Effect of enzymatic modification of milk protein on meltability and free oil formation of mozzarella cheese



Indian Journal of Dairy and Biosciences 12: 51-54



Meltability and free oil formation are among the important functional attributes of mozzarella cheese intended to be used in pizza preparation. Fresh mozzarella cheese is unsuitable for pizza as the abovementioned functional properties are not within optimal ranges. Usually, refrigeration at 4 degrees C (commercialization) of mozzarella cheese for 3-4 weeks is done to obtain the optimum range of meltability and free oil formation.

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Accession: 003727812

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