Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties
The type of coagulant used in cheese production is a significant contributor to proteolysis during ripening. The common application of calf rennet faces restrictions due to ethical, cultural, and dietary concerns. This research determined the physicochemical, biochemical, microbiological, and sensor...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Springer
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115248/ https://link.springer.com/article/10.1007/s11694-023-02218-7 |
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