Production of hard cheese from caprine milk by the use of two types of probiotic cultures as adjuncts
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2005.00179.x/fullpdf
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1. Proteinases in normal bovine milk and their action on caseins
2. Production of Cultured Cottage Cheese Dressing by Bifidobacteria
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4. Nutritional and Health Properties of Yogurt
5. Electrophoretic Study of Casein Breakdown during Ripening of Goat's Milk Cheese
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