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- W2012809783 abstract "The Feta-type cheese was prepared with different casein/fat (C/F) ratios of buffalo milk using microbial rennet. The manufactured Feta cheeses were subjected to physicochemical and sensory quality at 15-day interval up to 60 days of ripening. Sensory analysis discriminated the different level of C/F ratio of buffalo milk cheeses predominantly by age. There was no significant difference (P < 0.01) observed in cheese made from C/F ratio of 0.6–0.7 in terms of flavour. The titratable acidity (TA), soluble protein and free fatty acid appear to be age-dependent and increased throughout the ripening in all experimental cheeses." @default.
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- W2012809783 date "2011-04-13" @default.
- W2012809783 modified "2023-09-26" @default.
- W2012809783 title "The effect of varying casein/fat ratio on physicochemical and sensory qualities of Feta-type cheese made using buffalo milk" @default.
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- W2012809783 doi "https://doi.org/10.1111/j.1471-0307.2011.00686.x" @default.
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