Chemical, Textural and Ripening Characteristics of Semi-hard White Cheese Prepared from Camel Milk Using Camel Chymosin and Different Starter Cultures
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s40003-023-00654-x.pdf
Reference56 articles.
1. Al-Zoreky NS, Almathen FS (2021) Using recombinant camel chymosin to make white soft cheese from camel milk. Food Chem 337:127994
2. Al Kanhal HA (2010) Compositional, technological and nutritional aspects of dromedary camel milk. Int Dairy J 20(12):811–821
3. Atasoy AF, Türkoğlu H (2009) Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures during ripening. Food Chem 115(1):71–78
4. Awad S, Hassan A, Muthukumarappan K (2005) Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: texture and melting properties. J Dairy Sci 88(12):4204–4213
5. Baig D, Sabikhi L, Khetra Y, Kumar D (2022) Effect of casein to fat ratio of camel milk on solids losses in cheese whey and their recovery in camel milk cheese. Int Dairy J 124:105185
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