Impact of pre-acidification on the functionality and insoluble calcium levels of low-moisture part-skim mozzarella made from high-casein milk

ABSTRACT: The use of low-concentration-factor ultrafiltered (LCF-UF) milk for cheesemaking has become popular in recent years. Research on using LCF-UF milk to make low-moisture part-skim (LMPS) mozzarella manufacture is limited due to concerns about the negative effect of the higher CN content on f...

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Ngā kaituhi matua:	Aakash Varsha Swaminathan, S⊘ren K. Lillevang, Selvarani Govindasamy-Lucey, John J. Jaeggi, Mark E. Johnson, J.A. Lucey
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	Elsevier 2025-01-01
Rangatū:	Journal of Dairy Science
Ngā marau:	low-moisture part-skim mozzarella pre-acidification acid type high casein milk protein standardization
Urunga tuihono:	http://www.sciencedirect.com/science/article/pii/S0022030224012104
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