Changes in physico-chemical and functional properties of Pizza cheeses made using ‘dual acidification’ method during refrigerated storage
Abstract In some specific cheesemaking protocols, pre-acidification of milk is practiced to solve the quality problems otherwise faced in cheesemaking (from membrane-processed milk). Partial acidification (pre-acidification of milk or post-acidification of cheese curd) of Pizza cheesemaking utilizin...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2024-11-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-024-00241-1 |
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