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Published in 2018 at "International Journal of Dairy Technology"
DOI: 10.1111/1471-0307.12434
Abstract: The effect of ripening time on the microstructural, physicochemical and rheological characteristics of traditional Kope cheese ripened in clay pots was investigated. The moisture content, pH and total nitrogen (TN)/dry matter (DM) of the cheese…
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Keywords:
traditional kope;
physicochemical microstructural;
changes physicochemical;
kope cheese ... See more keywords