Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows
This study aimed to assess the effect of milk source and bear garlic addition on the selected properties of soft rennet cheese. Cheeses were produced from cow milk derived from two sources: Polish Red cows (PR) and Polish Holstein-Friesian cows (PHF) with a 0.5% (<i>w</i>/<i>w</i>) addition of bear...
Gardado en:
| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2022-12-01
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| Series: | Molecules |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/1420-3049/27/24/8930 |
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