Camel (CM) milk is used in variety of ways; however, it has inferior gelling properties
compared with bovine milk (BM). In this study, we aimed to investigate the physicochemical …

Cheese making was carried out using milk (bovine and buffalo) and different cultures
(Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus rhamnosus) to …

This study examined how temperature, cheese mass and moisture content impact moisture
loss rate in various cheeses during baking. Understanding these factors is essential for …

This study analyses the possibility of changing the composition of the covering liquid in
which mozzarella cheese is stored. The characterisation of mozzarella cheese consumed …

The worldwide cheese production is dominated by animal milk sources with various
industrial procedures, including animal rennet. There is a need to diversify the animal-based …

본 연구는 할루미 치즈의 수율 증진을 위해 제조 공정 중 쌀가루를 활용하고, 수율과 품질특성을
분석하였다. 쌀가루는 건식제분 전용 품종인 '바로미 2'의 가루 제품을 활용하였으며, 저온 살균 …