The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained...

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Detalles Bibliográficos
Autores principales: Boukria, Oumayma, El Hadrami, El Mestafa, Boudalia, Sofiane, Safarov, Jasur, Leriche, Françoise, Aït-Kaddour, Abderrahmane
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555713/
https://www.ncbi.nlm.nih.gov/pubmed/32957530
http://dx.doi.org/10.3390/foods9091309

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555713/
https://www.ncbi.nlm.nih.gov/pubmed/32957530
http://dx.doi.org/10.3390/foods9091309

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