1980•Indian Journal of Dairy ScienceOpen access

Effect of starter cultures on flavour characteristics and changes in the level of soluble protein content during ripening of Gouda cheese.

V. Balaiah, Vinod Kumar Joshi

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Key concepts: Starter, Flavour, Ripening, Food science, Chemistry, Cheese ripening

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Effect of starter cultures on flavour characteristics and changes in the level of soluble protein content during ripening of Gouda cheese. — Research Paper | ScholarLens