Open AccessInfluence of the Milk Bactofugation and Natural Whey Culture on the Microbiological and Physico-Chemical Characteristics of Mozzarella Cheese
Author(s) -
Michele Faccia
Publication year - 2013
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000218
Subject(s) - mozzarella cheese , food science , natural (archaeology) , chemistry , microbiology and biotechnology , biochemical engineering , biology , engineering , paleontology
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