Foods (Basel, Switzerland)
Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct Acidification.
Puwei Yan, Lan Mi, Li Song, Yingrui Lu, Qi Liang, Liya Zhang, Yan Zhang, Yinhua Zhu
Published: 202610.3390/foods15020252
Abstract
The rate of acidification (pH = 6.1) at an appropriate degree is responsible for supplying suitable aroma components and functional properties to cheese. This study aimed to evaluate variations in physicochemical, functional properties, and consumer…
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