Abstract
The effect of different governing liquids on qualitative parameters of lacto-fermented mozzarella cheeses were studied. 0.6% calcium lactate solution maintained the quality of mozzarella cheese for microbial, color and textural properties and prolonged its shelf life up to 18days, also improving its antioxidant activity by Trolox equivalent antioxidant capacity and Oxygen radical absorbance capacity assays.
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