Calcium balance during direct acidification of milk for Mozzarella cheese production
Camilla D. Thybo, Søren K. Lillevang, Leif H. Skibsted, Lı́lia Ahrné
Topics & Concepts
CalciumChemistryCitric acidLactic acidFood scienceOrganic acidPhosphateYield (engineering)BiochemistryBacteriaOrganic chemistryBiologyMaterials scienceGeneticsMetallurgyProbiotics and Fermented FoodsProteins in Food SystemsMeat and Animal Product Quality