Valorization of whey in mozzarella cheese production: effect of acidification method and milk fat content. Agroindustrial Science, [S. l.], v. 16, n. 3, p. 389–399, 2026. DOI: 10.17268/. Disponível em: https://revistas.unitru.edu.pe/index.php/agroindscience/article/view/7921. Acesso em: 27 ago. 2026.