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Warum hat Mozzarella so eine faserige Struktur? episode artwork

EPISODE · Nov 25, 2024 · 2 MIN

Warum hat Mozzarella so eine faserige Struktur?

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Mozzarella ist ein Frischkäse, der bei 70 bis 80 Grad gebrüht wurde. Dieses Brühen sorgt für eine stärkere Verklumpung der Eiweißmoleküle. Von Gábor Paál | Dieser Beitrag steht unter der Creative-Commons-Lizenz CC BY-NC-ND 4.0.

Episode metadata supplied by the publisher feed · Published Nov 25, 2024

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Warum hat Mozzarella so eine faserige Struktur?

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