Combining high-pressure processing and low storage temperature to extend the functionality shelf life of low-moisture, part-skim mozzarella cheese
ABSTRACT: High-pressure processing (HPP) and low-temperature storage (0°C) were explored as alternatives to freezing for extending the performance shelf life of low-moisture, part-skim (LMPS) mozzarella intended for export. Batches (n = 5) of reduced Na LMPS mozzarella were manufactured using camel...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030225000876 |
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