Combining high-pressure processing and low storage temperature to extend the functionality shelf life of low-moisture, part-skim mozzarella cheese

ABSTRACT: High-pressure processing (HPP) and low-temperature storage (0°C) were explored as alternatives to freezing for extending the performance shelf life of low-moisture, part-skim (LMPS) mozzarella intended for export. Batches (n = 5) of reduced Na LMPS mozzarella were manufactured using camel...

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書誌詳細

出版年:	Journal of Dairy Science
主要な著者:	L.A. Jiménez-Maroto, S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson, J.A. Lucey
フォーマット:	論文
言語:	英語
出版事項:	Elsevier 2025-05-01
主題:	shelf life pizza functionality high-pressure processing freezing
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S0022030225000876