Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology

Publisher： Cambridge University Press

E-ISSN： 1469-7629|84|1|109-116

ISSN： 0022-0299

Source： Journal of Dairy Research, Vol.84, Iss.1, 2017-03, pp. : 109-116

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