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    Fabrication of UF‐white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus

    Fabrication of UF‐white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus by Arash Tondhoush, Mostafa Soltani, Fatemeh Azarikia, Aziz Homayouni‐Rad, Mostafa Karami

    Published 2024-01-01
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