Effect of glucono delta lactone and potassium sorbate on the texture and stability of fresh goat milk cheese
This study investigated the impact of different concentrations of Glucono Delta Lactone (GDL) and the addition of potassium sorbate on the physicochemical and microbial properties, structure, and texture of cheese during a 28-day storage period. The results showed that higher concentrations of GDL l...
| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Khon Kaen University,Research and Technology Transfer Affairs Division
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/120607/ |