Qualitative assessment of cheeses before cooking
Pasta filata; mozarella and pizzacheese - Pasta texture processing
Article REF: F6312 V1
Qualitative assessment of cheeses before cooking
Pasta filata; mozarella and pizzacheese - Pasta texture processing

Author : Jamal KEBCHAOUI

Publication date: March 10, 2012 | Lire en français

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7. Qualitative assessment of cheeses before cooking

The parameters influencing cheese quality are numerous; however, the main criteria remain draining (physical and mechanical) and acidification (final level and kinetics), details on table 10

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