Factors affecting the coagulation of milk protein during quark cheese processing in Vietnam

• Tác giả: Chinh Nghia Nguyen, Hoang Giang, Trang Nguyen Ha, Ngan Dinh Hang, Ky Son Chu, Trang Nguyen Thi, Thu Trang Nguyen, Thu Trang Vu
• Ngôn ngữ: eng
• Thông tin xuất bản: Vietnam Journal of Science, Technology and Engineering - C, 2024
• Mô tả vật lý: tr.104
• Bộ sưu tập: Metadata
• ID: 380242

Tóm tắt

In recent years, cheese consumption in Vietnam is markedly rising, leading to the attention of local milk processors on cheese making. Quark-type cheese, a traditional food in Central Europe, is a type of well-known acid-coagulated cheese product...