Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

The effects of high-pressure processing (HPP) compared to thermal treatments on the quality of camel vs. bovine cheeses were studied. The study showed that camel milk has a lower microbial load compared to bovine milk, which is maintained during 7 days' storage of the processed milk. The effect...

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Detalles Bibliográficos
Autores principales: Mbye, Mustapha, Mohamed, Huda, Ramachandran, Tholkappiyan, Hamed, Fathalla, AlHammadi, Ahlam, Kamleh, Rabih, Kamal-Eldin, Afaf
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8248178/
https://www.ncbi.nlm.nih.gov/pubmed/34222297
http://dx.doi.org/10.3389/fnut.2021.642846

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8248178/
https://www.ncbi.nlm.nih.gov/pubmed/34222297
http://dx.doi.org/10.3389/fnut.2021.642846

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