Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties

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Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties

The type of coagulant used in cheese production is a significant contributor to proteolysis during ripening. The common application of calf rennet faces restrictions due to ethical, cultural, and dietary concerns. This research determined the physicochemical, biochemical, microbiological, and sensor...

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Bibliographic Details
Main Authors:	Mohsin, Aliah Zannierah, Hui Ci, Ngu, Ismail, Anwar Ridhwan, Marzlan, Anis Asyila, Abd Rahim, Muhamad Hafiz, Meor Hussin, Anis Shobirin
Format:	Article
Published:	Springer 2023
Online Access:	http://psasir.upm.edu.my/id/eprint/115248/

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