Browsing Dairy by Subject "Lemon juice"

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Browsing Dairy by Subject "Lemon juice"

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  • Schmidt, Karen A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-11-22)
    Yogurt was manufactured by pre-acidifying the yogurt mix with citric acid, lactic acid, or concentrated lemon juice either before or after pasteurization to a target pH of 6.2, and then the traditional manufacturing process ...

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