Effect of ripening time on bacteriological and physicochemical goat milk cheese characteristics
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DOI: 10.1007/s10068-019-00682-w
Abstract: Cheese ripening involves lactose metabolism, lipolysis and proteolysis, which are affected by many factors. The aim of this study was to assess changes due to ripening (90 days) of goat milk cheese through bacteriological and physicochemical… read more here.
Keywords: physicochemical goat; ripening time; bacteriological physicochemical; goat milk ... See more keywords