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. 2013 Jul;26(7):971–980. doi: 10.5713/ajas.2012.12627

Table 6.

Milk quality and estimated yield of “mozzarella cheese”

Control Experimental Rmse
pH 6.78 6.80 0.08
r (min) 20.34 22.35 4.15
K20 (min) 2.30 2.66 1.28
A30 (mm) 44.40 35.25 14.22
Estimated “mozzarella cheese” (kg/d) 2.28 2.40 0.59

r = Rennet clotting time; K20 = Curd firming time; A30 = Curd firmness.