Effects of Sichuan pepper (Zanthoxylum bungeanum) and cumin (Cuminum cyminum L.) on the quality and antioxidant capacity of Camembert type cheese made from goat milk

The study was carried out to determine the effects of addition of Cumin (Cuminum cyminum L.), Sichuan pepper (Zanthoxylum bungeanum) or their mixture on the chemical, textural, microbial and sensory characteristics and antioxidant capacity of Camembert type cheese made from dairy goats. The chemical...

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Bibliographic Details
Main Authors: Solomon Gebereyowhans, Shuwen Zhang, Xiaoyang Pang, Kidane Workelul, Jing Lu, Jiaping Lv
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Heliyon
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844024167485