Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese

Fuente: International Dairy Journal
Publication date: May 2023Source: International Dairy Journal, Volume 140Author(s): Paula Giménez, Guillermo H. Peralta, Mara E. Batistela, Facundo Cuffia, Elisa C. Ale, I. Verónica Wolf, M. Cristina Perotti, Erica R. Hynes, Carina V. Bergamini