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Synergistic Impact of Fat Mimetic and Homogenization on Functionality, Texture and Proteolysis of Low Fat Buffalo Mozzarella

Synergistic Impact of Fat Mimetic and Homogenization on Functionality, Texture and Proteolysis of Low Fat Buffalo Mozzarella

Muhammad Umair Sattar1, Aysha Sameen1,*, Nuzhat Huma1 and Muhammad Shahid2

1National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan
2Department of Biochemistry, University of Agriculture, Faisalabad-38040, Pakistan

*      Corresponding author: ayshasameen@uaf.edu.pk; umair_nifsat@yahoo.com

 

Fig. 1.

Percentage reduction in peak areas of different casein fractions in different treatments

Fig. 2.

Effect of cheese milk homogenization on moisture to protein ratio (M/P) of LFMCs.

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Pakistan Journal of Zoology

June

Vol. 50, Iss. 3, Pages 799-1198

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