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Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella

Chak Ming To (UGent) , Barbara Kerkaert, Stijn Bossier, Dirk Van Gaver, Paul Van der Meeren (UGent) and Timothy P. Guinee
(2022) INTERNATIONAL DAIRY JOURNAL. 129.
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Keywords
CHEDDAR CHEESE, RAW-MILK, CALCIUM, PROTEOLYSIS, QUALITY, ACIDIFICATION, WHEY, PREACIDIFICATION, TEMPERATURE, IMPACT

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Citation

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MLA
To, Chak Ming, et al. “Effects of Reducing Milk PH to 6.2 by CO2 Injection or by Addition of Lactic Acid on the Biochemical and Functional Properties of Commercial Low-Moisture Part-Skim Mozzarella.” INTERNATIONAL DAIRY JOURNAL, vol. 129, 2022, doi:10.1016/j.idairyj.2022.105341.
APA
To, C. M., Kerkaert, B., Bossier, S., Van Gaver, D., Van der Meeren, P., & Guinee, T. P. (2022). Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella. INTERNATIONAL DAIRY JOURNAL, 129. https://doi.org/10.1016/j.idairyj.2022.105341
Chicago author-date
To, Chak Ming, Barbara Kerkaert, Stijn Bossier, Dirk Van Gaver, Paul Van der Meeren, and Timothy P. Guinee. 2022. “Effects of Reducing Milk PH to 6.2 by CO2 Injection or by Addition of Lactic Acid on the Biochemical and Functional Properties of Commercial Low-Moisture Part-Skim Mozzarella.” INTERNATIONAL DAIRY JOURNAL 129. https://doi.org/10.1016/j.idairyj.2022.105341.
Chicago author-date (all authors)
To, Chak Ming, Barbara Kerkaert, Stijn Bossier, Dirk Van Gaver, Paul Van der Meeren, and Timothy P. Guinee. 2022. “Effects of Reducing Milk PH to 6.2 by CO2 Injection or by Addition of Lactic Acid on the Biochemical and Functional Properties of Commercial Low-Moisture Part-Skim Mozzarella.” INTERNATIONAL DAIRY JOURNAL 129. doi:10.1016/j.idairyj.2022.105341.
Vancouver
1.
To CM, Kerkaert B, Bossier S, Van Gaver D, Van der Meeren P, Guinee TP. Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella. INTERNATIONAL DAIRY JOURNAL. 2022;129.
IEEE
[1]
C. M. To, B. Kerkaert, S. Bossier, D. Van Gaver, P. Van der Meeren, and T. P. Guinee, “Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella,” INTERNATIONAL DAIRY JOURNAL, vol. 129, 2022.
@article{8741647,
  articleno    = {{105341}},
  author       = {{To, Chak Ming and Kerkaert, Barbara and Bossier, Stijn and Van Gaver, Dirk and Van der Meeren, Paul and Guinee, Timothy P.}},
  issn         = {{0958-6946}},
  journal      = {{INTERNATIONAL DAIRY JOURNAL}},
  keywords     = {{CHEDDAR CHEESE,RAW-MILK,CALCIUM,PROTEOLYSIS,QUALITY,ACIDIFICATION,WHEY,PREACIDIFICATION,TEMPERATURE,IMPACT}},
  language     = {{eng}},
  pages        = {{8}},
  title        = {{Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella}},
  url          = {{http://doi.org/10.1016/j.idairyj.2022.105341}},
  volume       = {{129}},
  year         = {{2022}},
}
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