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% (w/w) addition of bear garlic (Allium...

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Detalles Bibliográficos
Autores principales: Najgebauer-Lejko, Dorota, Pluta-Kubica, Agnieszka, Domagała, Jacek, Turek, Katarzyna, Duda, Iwona, Golian, Jozef
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9787386/
https://www.ncbi.nlm.nih.gov/pubmed/36558083
http://dx.doi.org/10.3390/molecules27248930

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9787386/
https://www.ncbi.nlm.nih.gov/pubmed/36558083
http://dx.doi.org/10.3390/molecules27248930

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