Effect of glucono delta lactone and potassium sorbate on the texture and stability of fresh goat milk cheese

This study investigated the impact of different concentrations of Glucono Delta Lactone (GDL) and the addition of potassium sorbate on the physicochemical and microbial properties, structure, and texture of cheese during a 28-day storage period. The results showed that higher concentrations of GDL l...

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Bibliographic Details

Main Authors:	Zahari, Rasmiza Z., Ibadullah, Wan Z.W., Rahim, Farah N.A., Salim, Sabir
Format:	Article
Published:	Khon Kaen University,Research and Technology Transfer Affairs Division 2025
Online Access:	http://psasir.upm.edu.my/id/eprint/120607/ https://doi.nrct.go.th//ListDoi/listDetail?Resolve_DOI=10.14456/apst.2025.55
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