Production, composition, and calcium and phosphorous in vitro gastrointestinal digestibility of Caciotta cheese (FriP®) with a high ratio Ca/P
{{output}}
This study evaluated the impact of the addition of CaCO3 to milk on cheesemaking, physic-chemical, and microbiological composition of Caciotta cheeses (FriP®), compared with control cheeses without CaCO3. The addition of CaCO3 did not interfere with the produ... ...
