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Effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese during ripening
The effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese was investigated during ripening period up to two months. The textural characteristics of buffalo milk Feta type cheese in terms of hardness, cohesiveness, springiness, gumminess and chewin...
Gorde:
| Egile Nagusiak: | , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2011
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3982002/ https://ncbi.nlm.nih.gov/pubmed/24741179 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0565-z |
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