Open AccessCombined Effect of Milk Source and Acidification Method of Cheese Milk on Properties of Mozzarella Cheese
Author(s) -
Nayana Kumari Narayana,
Oshada Gihan Palliyaguru
Publication year - 2022
Publication title -
türk tarım - gıda bilim ve teknoloji dergisi
Language(s) - English
Resource type - Journals
ISSN - 2148-127X
DOI - 10.24925/turjaf.v10i8.1603-1610.4689
Subject(s) - mozzarella cheese , food science , starter , chemistry , cheesemaking , farmer cheese , citric acid , factorial experiment , milk products , mathematics , statistics