soft cheese

Phytochemical Screening and Antioxidant Properties of Coagulants and Soft Cheese Produced from Goat Milk Using Different Biocoagulants of Plant Origin

A. O. Ogunlade, V. O. Oyetayo & A. O. Ojokoh · Asian Food Science Journal · 2019

The nutritional importance and easy accessibility of soft cheese has made it indispensable. This study assessed the phytochemical constituents and the effects of antioxidant of biocoagulants used in soft cheese produced from goat milk. Different biocoagulants such as Calotropis p...

Open access Research Article 10.9734/AFSJ/2019/45699

Optimization of Lactobacillus acidophilus La-5, Feta Cheese Starters and Salt Content in Iranian Ultrafiltered Soft Cheese Formula

Mohammad A. Nezami, Mohammad R. Ehsani, Ali. Mohammadi-Sani & Kianoush Khosravi-Darani · Annual Research & Review in Biology · 2014

Aims: To optimize the process variables including: Lactobacillus acidophilus La-5, total starter (a mixture of mesophilic cheese starters (MCS) and thermophilic yoghurt starters (TYS), mesophilic cheese starter: thermophilic yoghurt starter (MCS:TYS) ratio and salt content in pro...

Open access Research Article 10.9734/ARRB/2014/11101