Factors affecting the coagulation of milk protein during quark cheese processing in Vietnam
Từ khóa:
coagulation conditions, curd yield, quark-type cheese, raw milk quality
Tóm tắt
In recent years, cheese consumption in Vietnam is markedly rising, leading to the attention of local milk processors on cheese making. Quark-type cheese, a traditional food in Central Europe, is a type of well-known acid-coagulated cheese product...
điểm /
đánh giá
Phát hành ngày
2024-03-15
Chuyên mục
LIFE SCIENCES