A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures
Gökhan Akarca, Azize Atik, İ̇lker Atik, Ayşe Janseli Denizkara, Ayşe Janseli Denizkara
Topics & Concepts
StarterFood scienceMozzarella cheeseLactobacillus acidophilusBovine milkSheep milkLactobacillus rhamnosusTexture (cosmology)Sensory analysisChemistryLactobacillusProbioticBiologyBacteriaFermentationImage (mathematics)GeneticsArtificial intelligenceComputer scienceProbiotics and Fermented FoodsProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides