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Characterization and Sensory Aspects of “Peulh Type” Fresh Cheese

Calotropine, a vegetable coagulating enzyme derived from Calotropis procera, is a key ingredient in traditional Peulh cheese production. Peulh cheese has sparked a lot of...

Managing Editor

May 31, 2021May 31, 2021

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Characterization and Sensory Aspects of “Peulh Type” Fresh Cheese