Factors affecting the coagulation of milk protein during quark cheese processing in Vietnam
Abstract
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
Published
2024-03-15
Section
LIFE SCIENCES