The effect of kappa-carrageenan and nisin on the physicochemical, mirobiological and sensory properties of kesong puti

Kesong puti is a local unripened soft cheese that is produced from raw carabao?s milk and pasteurized cow or goat?s milk. As a product that has poor quality and short shelf life, improvement and shelf life extension of kesong puti is a significant issue in the dairy industry of the country. In this...

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