Application of cultivable lactic acid bacteria isolated from Iranian traditional dairy products for the production of liquid and dried kashks
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DOI: 10.1016/j.lwt.2019.108519
Abstract: Abstract This study was aimed to produce liquid and dried kashk as a traditional dairy-based product on an industrial scale. Furthermore, the microbial, chemical properties as well as the proximate composition including pH, moisture, salt,… read more here.
Keywords: dairy; traditional dairy; lactic acid; liquid dried ... See more keywords