The effect of different levels of somatic cell count of cow's milk and addition of lipase enzyme on the composition of free fatty acids and sensory properties of white brine cheese
The effect of different levels of somatic cell count of cow's milk and addition of lipase enzyme on the composition of free fatty acids and sensory properties of white brine cheese
Authors
Maryam Saeedi
Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Iran, Islamic Republic of
Alireza Shahbalvasani
Research Center for New Technologies of Healthy Food Production, Varamin-Pishva Branch, Islamic Azad University, Iran, Islamic Republic of
Sara Movahed
Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Iran, Islamic Republic of
