Effects of probiotic adjuncts on physicochemical properties, organic acids content, and proteolysis in cheese prepared from buffalo milk-Reference-Cited by-同舟云学术

Effects of probiotic adjuncts on physicochemical properties, organic acids content, and proteolysis in cheese prepared from buffalo milk

Published:2022-02-06 Issue:3 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Murtaza Mian Anjum¹^ORCID,Anees‐Ur‐Rehman Muhammad²,Hafiz Iram³,Ameer Kashif¹,Celik Omer Faruk⁴^ORCID

Affiliation:

1. Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan

2. Ruth Pfau College of Nutrition Sciences Lahore Medical and Dental College Lahore Pakistan

3. Institute of Chemistry University of Sargodha Sargodha Pakistan

4. Department of Food Engineering Ordu University Ordu Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16385

Reference57 articles.

1. Composition and physico‐chemical characteristics of buffalo milk with particular emphasis on lipids, proteins, minerals, enzymes and vitamins;Ahmad S.;Journal of Animal & Plant Sciences,2013

2. Variation in Organic Acids Content during Ripening of Pickled White Cheese

3. Effect of Heat Treatment and Salt Concentration on Free Amino Acids Composition of Sudanese Braided (Muddaffara) Cheese during Storage

4. Biochemistry of Cheese Ripening: Proteolysis

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