Structure–function relationships in Cheddar-type cheeses prepared from buffalo and mixed cow–buffalo milk: Half-whey salting modulates texture, proteolysis, and biofunctional properties
Fuente:
International Dairy Journal
Publication date: January 2027Source: International Dairy Journal, Volume 184Author(s): Dnyaneshwar, Smitha Balakrishnan, Amitkumar M. Patel, Chaudhary Shailesh, Ankit Bihola