Relationships between milk quality and acidification in the production of table Mozzarella without starters

Journal of Dairy Science

Volumn 92, Issue 9, 2009, Pages 4211-4217

  Faccia, M ^a   Trani, A ^a   Di Luccia, A ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Curd pH; Milk acidification; Mozzarella

Indexed keywords

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; CHEESE; CHEMISTRY; FOOD HANDLING; MILK; PH; STANDARD; TIME;

ANALYSIS OF VARIANCE; ANIMALS; CHEESE; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MILK; TIME FACTORS;

EID: 70349298963     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2154     Document Type: Article

References (13)

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