Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk.

Foods · 2021 · PMC8068829 · PMID 33920496

Europe PMC DOI

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highly significantno p-value reported

As expected, the total concentration increased after 7 days, and even though the differences between the two cheeses decreased, they remained highly significant.

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