Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella

Autor:	Chak Ming To, Barbara Kerkaert, Stijn Bossier, Dirk Van Gaver, Paul Van der Meeren, Timothy P. Guinee
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	Agriculture and Food Sciences CHEDDAR CHEESE RAW-MILK WHEY PREACIDIFICATION IMPACT QUALITY PROTEOLYSIS Applied Microbiology and Biotechnology TEMPERATURE CALCIUM Food Science ACIDIFICATION
Zdroj:	INTERNATIONAL DAIRY JOURNAL
ISSN:	0958-6946 1879-0143
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ac1ee18525bfc2526afc2d6fd818dc1 https://biblio.ugent.be/publication/8741647/file/8741650 Zobrazit plný text záznamu Full Text from ScienceDirect