The properties of kashar cheese produced with added rennet casein
<b>Aim: </b>It was aimed to investigate the changes in the chemical, microbiological and sensory properties of kashar cheese produced by adding different rates of rennet casein during ripening.<p> <b>Materials and Methods:</b> Bovine milk (3,0% fat) was heated (37&#...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=1225 |
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