Effect of different lysozyme treatments on the properties of Kashar cheese properties
In this study, the solid and liquid forms of microbial lysozyme and egg lysozyme were added to kashar cheese for a 90-day period, and the physicochemical and microbiological features of the cheese were examined. The physicochemical (pH,% LA, DM, fat, protein, TN, WSN, OI, salt), textural, and micro...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2024-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2159 |