The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained...

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Detalhes bibliográficos

Principais autores:	Oumayma Boukria, El Mestafa El Hadrami, Sofiane Boudalia, Jasur Safarov, Françoise Leriche, Abderrahmane Aït-Kaddour
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2020-09-01
coleção:	Foods
Assuntos:	milk mixtures cheese sensory properties cheese chemical composition cow’s milk camel’s milk buffalo’s milk
Acesso em linha:	https://www.mdpi.com/2304-8158/9/9/1309
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