Cultured low moisture, part skim Mozzarella cheeses were produced using the same milk (185 kg per vat), starter, and coagulant, but with two different whey pH at draining (6.40 and 6.15). Cheese was made by the milled-curd, nobrine method with a 41C cooking temperature, 5.25 pH at milling, and 57C stretching temperature. Cheese making was repeated three times on 3 different d.
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Yun et al. (1995) studied this question.
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