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- W2355329087 abstract "The paper study that the effect of direct-acidification on Mozzarella cheese functional properties that using citric acid or phosphoric acid to adjust raw milk pH to 5.6,5.8,5.9,6.0 and 6.1 respectively.The results show that Mozzarella cheese made by direct acidification has no differences in protein content,fat content and moisture,but the content of calcium decreased comparing with that made by culture acidification.The functional abilities of products were improved including of stretchability,oiling off,browning and blisters size and number." @default.
- W2355329087 created "2016-06-24" @default.
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- W2355329087 date "2011-01-01" @default.
- W2355329087 modified "2023-09-27" @default.
- W2355329087 title "Effect of Mozzarella cheese made by direct acidification on the functionality" @default.
- W2355329087 hasPublicationYear "2011" @default.
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