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What is Sunkist Juice in Mozzarella Cheese Production about?

This document summarizes a research study that investigated the use of Sunkist orange fruit juice as an acidulant in the production of Mozzarella cheese. The study tested four concentrations of Sunkist orange juice - 3%, 3.5%, 4%, and 4.5% of milk volume - to determine the best concentration based on cheese yield, protein content, moisture content, stretchability, and meltability. The results showed that Sunkist orange juice concentration did not significantly affect yield, stretchability or meltability but

Author

fais26

Language

EN