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Study on physico-chemical, rheological and sensory properties of Mozzarella cheese made by direct acidification



Study on physico-chemical, rheological and sensory properties of Mozzarella cheese made by direct acidification



American Eurasian Journal of Agricultural and Environmental Science 1(3): 268-272



The effect of two types of organic acids (Lactic and Citric acid) at three pH levels (5.3, 5.6 and 5.8) on yield and chemical (calcium), rheological (elasticity) as well as sensory (taste and flavour) properties of cheeses made by direct acidification in comparison with conventional Mozzarella cheese were investigated, using a factorial experiment in Completely Randomized Design.

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Accession: 017195670

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