Quarg Cheese: The Impact of Fat Content Change on its Microstructure, Characterization, Rheology, and Textural Properties

Introduction Cheese is one of the most widely produced and consumed dairy products worldwide, and is recognized for its nutritional and health advantages. It is a complex matrix of milk protein, fat, minerals, and other components such as water. Protein is the fundamental structural component of cheese milk and fat is encased within the protein […]

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