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Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and

Puwei Yan1, Lan Mi1, Li Song2

  • 1College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.

Foods (Basel, Switzerland)
|January 28, 2026
PubMed

Keywords:
acidificationconsumer acceptancemozzarella cheeseproteolysisyak milk

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