Physicochemical, sensory and coagulation properties of dromedary and cows’ skim milk white brined cheeses
Alia Bouazizi, Tasnim Ben Touati, Chiraz Guesmi, Hamadi Attia, Imène Felfoul
Topics & Concepts
Skimmed milkFood scienceCoagulationDairy industryWhole milkSheep milkRennetWhite (mutation)Egg whiteChemistryMedicineCaseinBiochemistryPsychiatryGeneAnimal Diversity and Health StudiesProbiotics and Fermented FoodsDigestive system and related health