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...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2024-12-01
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Series: | Heliyon |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024167485 |