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

ABSTRACT: The use of low-concentration-factor ultrafiltered (LCF-UF) milk for cheesemaking has become popular in recent years. Research on using LCF-UF milk to make low-moisture part-skim (LMPS) mozzarella manufacture is limited due to concerns about the negative effect of the higher CN content on f...

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Bibliographic Details
Main Authors: Aakash Varsha Swaminathan, S⊘ren K. Lillevang, Selvarani Govindasamy-Lucey, John J. Jaeggi, Mark E. Johnson, J.A. Lucey
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Journal of Dairy Science
Subjects:
low-moisture part-skim mozzarella
pre-acidification
acid type
high casein milk
protein standardization
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030224012104

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http://www.sciencedirect.com/science/article/pii/S0022030224012104

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