Art

J-GLOBAL ID：200902106113417409   Reference number：99A0812990

Changes in the Chemical and Functional Properties in Mozzarella Cheeses Made by Different Salting Methods during Aging.

異なる加塩法で製造したモザレラチーズの貯蔵中の化学的性質と機能性の変化

Author (6)： EZAWA MAKOTO (玉川大 農) ,  UESHIBA YUKA (玉川大 農) ,  SEKI HIROSHI (玉川大 農) ,  MIYAYAMA SHINJI (玉川大 農) ,  MATSUYAMA JUN (玉川大 農) ,  KIYOSAWA ISAO (玉川大 農)
Material： Animal Science Journal  (日本畜産学会報)
Volume： 70  Issue： 9  Page： J189-J197  Publication year： Aug. 25, 1999 
JST Material Number： F0902A  ISSN： 1344-3941  CODEN： NICKA3  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *mozzarella cheese ,...
Semi thesaurus term： food additive

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JST classification (1)： Cheese  (FJ12025C)

Reference (23)：

• ANDREWS, AT. Proteinases in normal bovine milk and their action on caseins. Journal of Dairy Research. 1983, 50, 45-55
• BERTOLA, NC. Effects of freezing conditions on functional properties of low moisture Mozzarella cheese. Journal of Dairy Science. 1996, 79, 185-190
• CHENG, LJ. The effect of mineral salt addition on Mozzarella cheesemaking. Australian Journal of Dairy Technology. 1997, 52, 8-14
• CREAMER, LK. Casein proteolysis in Mozzarella-type cheese. New Zealand Journal of Dairy Science and Technology. 1976, 11, 130-131
• FARKYE, NY. Proteolysis in Mozzarella cheese during refrigerated storage. Journal of Dairy Science. 1991, 74, 1433-1438

Terms in the title (3)： モザレラチーズ ,  貯蔵 ,  化学的性質