Effect of rennet on buffalo cheese microbiota, taste and flavor
Rennet is a critical element that allows the coagulation of milk caseins, the basic process of producing cheese. Traditional cheeses (Traditional Agri-food Products - PAT) are generally produced using artisanal animal rennet. The type of rennet used for cheese making, jointly with several other fac...
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| Päätekijät: | , , , , , , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Universidad del Zulia
2023-11-01
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| Sarja: | Revista Científica |
| Aiheet: | |
| Linkit: | https://www.produccioncientificaluz.org/index.php/cientifica/article/view/43550 |
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