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

    Impact of pre-acidification on the functionality and insoluble calcium levels of low-moisture part-skim mozzarella made from high-casein milk by Aakash Varsha Swaminathan, S⊘ren K. Lillevang, Selvarani Govindasamy-Lucey, John J. Jaeggi, Mark E. Johnson, J.A. Lucey

    Published 2025-01-01
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