Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows

Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows

This study aimed to assess the effect of milk source and bear garlic addition on the selected properties of soft rennet cheese. Cheeses were produced from cow milk derived from two sources: Polish Red cows (PR) and Polish Holstein-Friesian cows (PHF) with a 0.5% (<i>w</i>/<i>w</...

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Bibliographic Details
Main Authors: Dorota Najgebauer-Lejko, Agnieszka Pluta-Kubica, Jacek Domagała, Katarzyna Turek, Iwona Duda, Jozef Golian
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Molecules
Subjects:
Polish Red cow
Polish Holstein-Friesian cow
bear garlic
soft cheese
physicochemical properties
Online Access:https://www.mdpi.com/1420-3049/27/24/8930

Internet

https://www.mdpi.com/1420-3049/27/24/8930

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