Impact of preacidification on the functionality and insoluble calcium levels of Low-Moisture Part-Skim Mozzarella made from high-casein milk.

Autor: Swaminathan AV; Department of Food Science, University of Wisconsin-Madison, 53706. Electronic address: varshaswaminathan370@gmail.com., Lillevang SRK; Arla Foods Amba, Arla Innovation Center, Skejby, Denmark., Govindasamy-Lucey S; Center for Dairy Research, University of Wisconsin-Madison, 53706., Jaeggi JJ; Center for Dairy Research, University of Wisconsin-Madison, 53706., Johnson ME; Center for Dairy Research, University of Wisconsin-Madison, 53706., Lucey JA; Department of Food Science, University of Wisconsin-Madison, 53706; Center for Dairy Research, University of Wisconsin-Madison, 53706.

Publikováno v: Journal of dairy science [J Dairy Sci] 2024 Oct 08. Date of Electronic Publication: 2024 Oct 08.