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2011•Journal of Food Science and TechnologyOpen access

Effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese during ripening

Sanjeev Kumar, Sanjeev Kumar, S. K. Kanawjia, Sunil Kumar Khatkar, Suryamani Kumar, Sunil Kumar Khatkar

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Key concepts: Chewiness, Starter, Food science, Ripening, Chemistry, Cow milk

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