Comparison of quality properties of powder milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase
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DOI: 10.1111/1471-0307.13058
Abstract: Research was conducted to investigate if ripened cheese can be manufactured from easily accessible powder camel milk with calf rennet. A further aim was to examine the texture‐modifying effect of commercially available microbial transglutaminase preparations… read more here.
Keywords: camel cheese; microbial transglutaminase; calf rennet; milk ... See more keywords