Effects of papain concentration, coagulation temperature, and coagulation time on the properties of model soft cheese during ripening-Reference-Cited by-同舟云学术

Effects of papain concentration, coagulation temperature, and coagulation time on the properties of model soft cheese during ripening

Published:2022-05 Issue: Volume:161 Page:113404
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Li Ling,Chen Hongjie,Lü Xin,Gong Jinyan,Xiao Gongnian

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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4. Formation of free amino acids and bioactive peptides during the ripening of Bulgarian white brined cheeses;Atanasova;Probiotics and Antimicrobial Proteins,2020

5. Hot brining of pasta filata cheese: Effect of sodium and calcium chloride on composition, yield, and hardness;Bähler;Dairy Science & Technology,2016

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