Manufacture of Ricotta cheese from whey fortified with skim milk powder using different acidulants

Mahran, G.A.; Hammad, Y.A.; Ahmed, N.S.; Sayed, A.F.; E.A.iz, M.A.

Egyptian Journal of Dairy Science 27(1): 191-203

1999

https://eurekamag.com/research/003/196/003196161.php