Production of an aged cheese from carabao's milk using a local probiotic starter
Cheesemaking has been used as a milk preservation technique for centuries. With the utilization of a probiotic lactic acid bacteria strain, cheese can not only prolong the shelf life of carabao’s milk but also act as a vehicle for the consumption of these beneficial gut health microorganisms. This s...
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| Other Authors: | , |
| Format: | Thesis |
| Language: | English |
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