The role of microbial coagulants on the physicochemical, proteolysis, microstructure and sensory properties of low-fat Edam cheese manufactured from ultrafiltered buffalo milk-Reference-Cited by-同舟云学术

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The role of microbial coagulants on the physicochemical, proteolysis, microstructure and sensory properties of low-fat Edam cheese manufactured from ultrafiltered buffalo milk

Published:2024-10 Issue: Volume:157 Page:105995
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

El-Aidie Safaa A.M.,Castro-Muñoz Roberto^ORCID,Abu-Jdayil Basim,El-Dieb Samia M.

Publisher

Elsevier BV

Reference59 articles.

1. Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures;Albenzio;Journal of Dairy Science,2013

2. The effect of unit operation and adjunct probiotic culture on physicochemical, biochemical, and textural properties of Dutch Edam cheese;Amiri;LWT - Food Science and Technology,2022

3. Reduced fat Cheddar cheese from condensed milk. 2-Microstructure;Anderson;Journal of Dairy Science,1994

4. Official Methods of Analysis,2012

5. Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese;Ayyash;LWT - Food Science and Technology,2018

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