Optimization of Camel Milk Cheese Processing Using Protease from Latex (Ficus carica) | Chapter 3 | Research Aspects in Agriculture and Veterinary Science Vol. 5
The goal of this work was to look for new plant peptidases with milk-clotting activity in camel milk in latex fractions from Ficus carica, which...
Strategic Means to Enhance the Yield of Some Selected Cheese Varieties
Cheese is a ripened, semi-ripened, or unripened dairy product made by coagulating milk with rennet enzyme or acid, then using a starter culture to create...