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...

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Автори:	Dorota Najgebauer-Lejko, Agnieszka Pluta-Kubica, Jacek Domagała, Katarzyna Turek, Iwona Duda, Jozef Golian
Формат:	Artigo
Мова:	Inglês
Опубліковано:	MDPI AG 2022-12-01
Серія:	Molecules
Предмети:	Polish Red cow Polish Holstein-Friesian cow bear garlic soft cheese physicochemical properties
Онлайн доступ:	https://www.mdpi.com/1420-3049/27/24/8930
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