| 초록 |
Mozzarella cheese is recently the most consumed cheese in USA, European, South Korea, etc., and also a various different-type Mozzarella cheese could have great market appeal. However, many consumers would be more concerned about the nutritional aspects and physicochemical properties of Mozzarella cheese. Hence, ultrafiltration (UF) as a best tool of solving those concerns has been recognized. The objective of this review's paper would be suggested that the ultrafiltration (UF) techniques could be directly applied for manufacturing various different-type Mozzarella cheese with high physicochemical properties on fulfilling the consumers' various needs and desires for health. |
