机译:Chemical, Textural and Ripening Characteristics of Semi-hard White Cheese Prepared from Camel Milk Using Camel Chymosin and Different Starter Cultures
Islamic Azad Univ;
Univ Tehran;
Camel cheese; Camel chymosin; Proteolysis; Lipolysis; Texture profile analysis; HIGH-PRESSURE TREATMENT; SPANISH BLUE CHEESE; SENSORY PROPERTIES; PASTEURIZED GOATS; VOLATILE PROFILE; URFA CHEESE; EWES MILK; PROTEOLYSIS; LIPOLYSIS; EVOLUTION;