Properties of Low-Fat Cheddar Cheese Prepared from Bovine-Camel Milk Blends: Chemical Composition, Microstructure, Rheology and Volatile Compounds-Reference-Cited by-同舟云学术

Properties of Low-Fat Cheddar Cheese Prepared from Bovine-Camel Milk Blends: Chemical Composition, Microstructure, Rheology and Volatile Compounds

Published:2023-12 Issue: Volume: Page:
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Ali Abdelmoneim H.^ORCID,Abu-Jdayil Basim,Bamigbade Gafar^ORCID,Kamal-Eldin Afaf^ORCID,Hamed Fathalla^ORCID,Huppertz Thom^ORCID,Liu Shao-Quan^ORCID,Ayyash Mutamed^ORCID

Funder

United Arab Emirates University

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference56 articles.

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3. The impact of microbial transglutaminase on the quality and antioxidant activity of camel-milk soft cheese;Abou-Soliman;Food Nutr. Sci.,2020

4. Functional properties of mozzarella cheese for its end use application;Ah;J. Food Sci. Technol.,2017

5. Short communication: Comparison of covered and uncovered schreiber test for cheese meltability evaluation;Altan;J. Dairy Sci.,2005

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