Factors affecting the coagulation of milk protein during quark cheese processing in Vietnam
In recent years, cheese consumption in Vietnam is markedly rising, leading to the attention of local milk processors on cheese making. Quark-type cheese, a traditional food in Central Europe, is a type of well-known acid-coagulated cheese product. Milk coagulation properties (MCPs) play an importan...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Vietnam Ministry of Science and Technology
2024-03-01
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| Series: | Vietnam Journal of Science, Technology and Engineering |
| Subjects: | |
| Online Access: | https://vietnamscience.vjst.vn/index.php/vjste/article/view/1191 |