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Effects of gelation temperature on the mozzarella-type curd made from buffalo and cows’ milk: 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: curd yield, overall quality & casein fractions. Food Chemistry. ISSN 0308-8146 (In Press)

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Abstract/Summary

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.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food and Bioprocessing Research Group
ID Code:28353
Publisher:Elsevier

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