Open AccessImproving of the microbiological and proteolytic profile of kashkaval cheese by modification in heat treatments of cow's milk and cheddared curd
Author(s) -
Dimitar Dimitrov,
Zhelyazko Simov,
Zhechko Dimitrov,
Assan Ospanov
Publication year - 2015
Publication title -
journal of microbiology, biotechnology and food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.186
H-Index - 7
ISSN - 1338-5178
DOI - 10.15414/jmbfs.2015.4.6.546-549
Subject(s) - starter , ripening , food science , brine , salting , cheese ripening , chemistry , cow milk , proteolysis , farmer cheese , cheesemaking , biochemistry , milk products , enzyme , organic chemistry