Impact of Pre-Acidification with Organic Acids on the Physicochemical, Microbiological, Rheological and Sensory Properties of Ras Cheese Made from Cow Ultrafiltered Milk

This study examined the impact of pre-acidification, aimed at reducing the high buffering capacity of ultrafiltered (UF) cow milk, on the quality of Ras cheese during a 90-day ripening period. Pre-acidification was achieved using food-grade lactic, acetic, and citric acids. Five treatments were prod...

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Hlavní autoři:	H. El-Garhi, Nahla Abobakr, Azza Ibrahim, Wedad Metry
Médium:	Artigo
Jazyk:	Árabe
Vydáno:	Mansoura University, Faculty of Agriculture 2025-05-01
Edice:	Journal of Food and Dairy Sciences
Témata:	Ras cheese ultrafiltered milk organic acids Buffering capacity pre-acidification
On-line přístup:	https://jfds.journals.ekb.eg/article_431173_3cd32964fcbc5cca1097c8bb0d6500e8.pdf
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