Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

<div>pH changes during spreadable goat cheese elaboration for BOTH starters: (a) inoculation; (b) rennet addition; (c) cut and draining; (d) end of draining.</div>

Journal of Food Processing

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Figure 1

Figure 1: Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese 

Figure 1 | Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese 