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Why use Citric Acid or Tartaric Acid?

acid citric tartaric
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Why use Citric Acid or Tartaric Acid?

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A. Citric Acid and Tartaric Acid are often used as a coagulating agent when making soft cheeses. Citric Acid is often used to make Mozzarella and Ricotta Cheese; Tartaric Acid is specifically used to make Mascarpone.

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