Proteolysis and lipolysis of white‐brined (Beyaz) cheese during storage: Effect of milk pasteurization temperature
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DOI: 10.1111/jfpp.13612
Abstract: Beyaz cheeses were produced from milk pasteurized at 65 °C for 20 min, 75 °C for 5 min, or 85 °C for 5 min, and investigated at 7, 30, 60, and 90 days of storage. Pasteurization temperature affected… read more here.
Keywords: pasteurization temperature; storage; beyaz cheese; pasteurization ... See more keywords