Application of calcium citrate in the manufacture of acid rennet cheese produced from high-heat-treated goat’s milk from spring and autumn season

HIGHLIGHTS

• who: Małgorzata Pawlos and collaborators from the Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej D, Rzeszow, Poland have published the Article: Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season, in the Journal: Molecules 2022, 5523 of /2022/
• what: The aim of this study was to determine the potential of the use of calcium citrate to manufacture fresh acid rennet cheese from high-temperature-pasteurized goat's milk . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.