Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese
The effect of addition of ripened cheese slurry into retentate on the proteolysis of Iranian ultrafiltered cheese was investigated during 60-day ripening. No significant differences were found in gross composition between experimental samples, however, pH values were significantly higher (P >...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2016-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201602-0012_effect-of-slurry-incorporation-into-retentate-on-proteolysis-of-iranian-ultrafiltered-white-cheese.php |