Cottage cheese fortified by natural additives
نویسندگان
چکیده
منابع مشابه
Creamed Cottage cheese enriched with Lactobacillus GG
Cottage cheese was produced from reconstituted skimmed milk powder Fer mentation of skim milk with approximately 11.16% total solids was performed at 22 °C with 0,5% mesophilic starter culture, "O" type (DVS, Chr Hansen's Lab), without rennet addition. Dry Cottage cheese samples contained an average 21,32% total solids; 17.85%) proteins; 0.75%) ash; and 90.33 mg Ca/lOOg. The Cottage cheese pro...
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ژورنال
عنوان ژورنال: Food Research
سال: 2021
ISSN: 2550-2166,2550-2166
DOI: 10.26656/fr.2017.5(s1).013