The objective of this research was to determine the effect of drainage pH on
physicochemical, biochemical, microbiological and sensory properties of Mozzarella cheese …

In this study, the effects of whey pH at drainage on the physicochemical, sensory, and
functional properties of mozzarella cheese made from buffalo milk during storage were …

Cultured low moisture, part skim Mozzarella cheeses were produced using the same milk
(185kg per vat), starter, and coagulant, but with two different whey pH at draining (6.40 and …

The chemical, biochemical and sensory properties during storage of Civil cheeses made
from skim milk were monitored at the first, 30th, 60th, 120th, and 180th day. The pH values of …

The objective of this study was to compare the effects of vacuum-condensed (CM) and
ultrafiltered (UF) milk on some compositional and functional properties of Cheddar cheese …

This study was carried out to compare the changes of nutrients, sensory and chemical
properties of freeze-concentrated and evaporated milks during storage. For pasteurization …

The aim of this study was a contribution to standardazation the process of making
mozzarella cheese from goat milk by draining at different pH values 5.0 (MC50), 5.3 (MC53) …

The objective of this study was to determine the impact of milling pH on initial chemical
composition and proteolytic changes in Mozzarella cheese during refrigerated storage. A …

This study aimed to describe the effects of refrigerated storage up to 180 days on
microbiological, chemical, physical, and sensory characteristics of a PDO ewes' raw milk …

The objective of this research was to determine the effects of different ripening methods
[brine salting, dry salting, incorporating with Lor cheese (LR) and vacuum packaging] of Civil …