Effect of Natural Whey Culture on the Quality Characteristics of Edam Cheese made from Pasteurized Milk
The goal of study was to evaluate the influence of different levels of Natural Whey Culture (NWC; 2, 3 and 4%) on the physicochemical, free amino acids, organic acids, textural, microbiological and sensorial characteristics of Edam cheese produced from pasteurized milk in various stages of ripening...
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| Autores principales: | , , |
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| Formato: | Artigo |
| Lenguaje: | Árabe |
| Publicado: |
Mansoura University, Faculty of Agriculture
2022-03-01
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| Colección: | Journal of Food and Dairy Sciences |
| Materias: | |
| Acceso en línea: | https://jfds.journals.ekb.eg/article_237445_495b63c766e69bd9d46a4e153b8aeb43.pdf |
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