Influence of salt content in brine on the quality of "a la mozzarella" cheese

[摘要] The influence of salt content in brine on the quality of "a la mozzarella" cheese was studied during 12 days of brining in 1-, 3- and 5-per cent salt concentration solutions. The best sensory characteristics scored cheese samples kept in...

[学科分类] 工程和技术（综合）

[关键词] "a la mozzarella"cheese;salt contents in brine;keeping quality of cheese