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

<div>Frequency dependence of G′ and G′′ for spreadable goat cheeses samples affected by (a) pasteurization temperature; (b) culture; (c) fermentation temperature.</div>

Journal of Food Processing

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Figure 2

Figure 2: Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese 

Figure 2 | Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese 