https://www.selleckchem.com/products/hs-10296.html
The LFA cheeses demonstrated viscoelastic behavior in a linear viscoelastic range from 0.1 to 1.0% strain. The storage modulus (G' was lower in LFA cheese made from BM over a range of frequencies. Adding CM reduced the resistance of LFA cheeses to flow as temperature increased. Blended cheeses exhibited lower complex viscosity values than BM cheeses during temperature increases. Thus, the addition of camel milk improved the rheological properties of LFA cheese.Since 2013, selective dry cow treatment (SDCT) has been the standard approa
Curtir
Não curtir
Comentario
Compartilhar
