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Effects of the probiotic bacteria on the quality properties of mozzarella cheese produced from different milk

Gökhan Akarca1, Gamze Yildirim1

  • 1Department of Food Engineering, Engineering Faculty, Afyon Kocatepe University, 03200 Afyonkarahisar, Turkey.

Journal of Food Science and Technology
|July 25, 2022
PubMed

Keywords:
Buffalo milkMozzarella cheeseProbioticsQualityTexture

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