Influence of the Blends of Sheep's and Goat's Milk on the Functional Properties and Volatile Compounds of Lighvan Cheese During Ripening: A Comparative Study.

Food Sci Nutr · 2024 · PMC11606836 · PMID 39620030

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an increasing trendno p-value reported

The measurement of TCA‐SN concentration as a good index for the study of secondary proteolysis of cheese, also showed an increasing trend with progress of ripening and increase in the ratio of sheep to goat's milk.

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