Production of Buffalo Cheese Variety with Activated Charcoal
This research aims to reduce the acidity of buffalo cheese using activated charcoal. Cheese is an extremely versatile food, rich in protein, calcium, vitamins, and probiotics. However, its global consumption varies depending on the species of origin, geographic area, or lactose and acidity content....
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2025-05-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies |
| Subjects: | |
| Online Access: | https://journals.usamvcluj.ro/index.php/zootehnie/article/view/15130 |
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