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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...
Autores principales: | Mbye, Mustapha, Mohamed, Huda, Ramachandran, Tholkappiyan, Hamed, Fathalla, AlHammadi, Ahlam, Kamleh, Rabih, Kamal-Eldin, Afaf |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2021
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Materias: | |
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 |
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