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Cited article:

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The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin

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Physicochemical properties of low-fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic

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The effect of wild lactic acid bacteria on the production of goat’s milk soft cheese

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Cheeses of Turkey: 2. Varieties ripened under brine

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