Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese
Articolo
Data di Pubblicazione:
2020
Citazione:
Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese / Zappia, A., Branca, M.L., Piscopo, A., Poiana, M.. - In: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. - ISSN 0022-1155. - 57:11(2020), pp. 4293-4298. [10.1007/s13197-020-04670-5]
Abstract:
The effect of different governing liquids on qualitative parameters of lacto-fermented mozzarella cheeses were studied. 0.6% calcium lactate solution maintained the quality of mozzarella cheese for microbial, color and textural properties and prolonged its shelf life up to 18 days, also improving its antioxidant activity by Trolox equivalent antioxidant capacity and Oxygen radical absorbance capacity assays.
Tipologia CRIS:
1.1 Articolo in rivista
Elenco autori:
Zappia, A.; Branca, M. L.; Piscopo, A.; Poiana, M.
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