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Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during Ripening

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Table 1. Average percentages of water, protein, fat, and ash contents of goat milk cheese with different starter concentrations and durations of ripening process (%)
Table 2. Average pH values of goat milk cheese with different starter concentrations and durations of ripening process
Figure 1. The proteolysis profile of cheese produced with starter 518

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