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Keywords: Meltability
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Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2021) 51 (4): 664–676.
Published: 04 September 2020
... on the chemical, biochemical and sensory properties of Golot cheese. Considering the final values, the addition of starter cultures enhanced the ripening index of Golot cheeses (8.4%–9.2%), except the GS3 (7.4%), compared to the control (8.1%). At the end of the ripening period, meltability values of GS4 (16.5 mm...
