Assessment of CO2 solubility coefficient in semi-hard cheese related to ripening conditions - CO2 solubility in semi-hard cheese in relation to temperature
This project is aimed at optimizing the production of fresh cheeses and soft paste with new types of lactic acid bacteria (LAB) without the use of chemical additives and potential health benefits.
The objective of this study was to investigate the effects of neutral proteases from different sources on the textural properties and flavor compounds of high-protein fermented milk, so as to improve
ABSTRACT: The aim of the present research was to evaluate differences in chemical properties and physical structure of yoghurt produced with milk from different species (sheep, cow, and goat). For ea
This repository includes the supplemental files for the manuscript entitled \"Can dietary palmitic supplementation and milking frequency modify the cheesemaking properties of milk?\" and published in
