Effect of Calcium Chloride and Trisodium Phosphate Fortification on Low Fat Buffalo Milk Cheeses

Effect of Calcium Chloride and Trisodium Phosphate Fortification on Low Fat Buffalo Milk Cheeses

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Cheese is a dairy product that is highly preferred by consumers. Cheese is a delectable and nutritious food item. Enhancing the quality of cheese necessitates innovation in cheese processing. The objective of the study was to determine the impact of calcium chloride and trisodium phosphate on the p...

תיאור מלא

מידע ביבליוגרפי
Main Authors:	R. Perveen, M.S. Butt, U. Elahi, M.N. Babur
פורמט:	Article
שפה:	English
יצא לאור:	TALENTA 2024-07-01
סדרה:	Indonesian Journal of Agricultural Research
נושאים:	calcium chloride, microbial traits, physicochemical attributes, trisodium phosphate
גישה מקוונת:	https://dev-talenta.usu.ac.id/InJAR/article/view/15493

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