Effects of gelation temperature on the mozzarella-type curd made from buffalo and cows’ milk: 2. curd yield, overall quality & casein fractions
Hussain, I., Yan, J., Grandison, A. and Bell, A. (2012) Effects of gelation temperature on the mozzarella-type curd made from buffalo and cows’ milk: 2. curd yield, overall quality & casein fractions. Food Chemistry, 135 (3). pp. 1404-1410. ISSN 0308-8146
Full text not archived in this repository.
To link to this article DOI: 10.1016/j.foodchem.2012.05.110
Buffalo curd gave higher amount of yield than cows’ curd at similar processing conditions. Curd moisture was decreased with the increase of gelation temperatures in both types of milk. Curd cutting time of 45 minutes was found optimum for Mozzarella cheese making from both milk samples. Centrifugation method is simpler, quicker and more reproducible than Buchner funnel method. Buffalo milk contains higher amounts of αs1- , β- and к-casein as compared to cows’ milk.