Changes in texture, composition and sensory characteristics of Camembert cheese made from a mixture of goat milk and cow milk during ripening

Gebreyowhans, S; Zhang, SW; Pang, XY; Yang, BY; Wang, T; Wu, Z; Lu, J; Lv, JP

Lv, JP (corresponding author), Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agrofood Proc & Qual Control, Beijing 100193, Peoples R China.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2020; 73 (3): 604

Abstract

The study was conducted to evaluate the nutritional, textural and sensory characteristics of Camembert cheese made from goat milk, cow milk and their ......

Full Text Link


Links

期刊讨论 | 中国SCI论文 | 期刊主页 | 投稿经验 | 杂志官网 | 投稿链接 | 作者需知 | PMC链接 | Pubmed全文检索