Effect of Somatic Cell Count on Low-fat Mozzarella Cheese Structure

被引：1
|
作者：
Liu, Huiping [1 ]
Wei, Fengru [1 ]
Wei, Yonghua [1 ]
Dong, Jin [1 ]
Cao, Chunling [1 ]
机构：
[1] Tianjin Univ Sci & Technol, Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China
来源：
BIOTECHNOLOGY, CHEMICAL AND MATERIALS ENGINEERING, PTS 1-3 | 2012年 / 393-395卷
关键词：
Somatic Cell Count; Low-fat mozzarella; Structure; MICROSTRUCTURE;
D O I：
10.4028/www.scientific.net/AMR.393-395.692
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Milk samples with low (L-SCC, 130,000/ml), medium (M-SCC, 1,040,000/ml) and high(H-SCC, 3,120,000/ml) Somatic Cell Counts (SCC) were obtained from a dairy farm. In order to evaluate the quality's changes of Low-fat mozzarella cheese with different SCC during ripening period, the change of texture properties, microstructure were measured. With the increase of somatic cells in milk, the structure of the cheese became worse.
引用
收藏
页码：692 / 695
页数：4
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