Table 4. Protein evaluation nutritional values of 60-day-old goat cheeses with five starter cultures (Expressed as mean)

From

Amino Acid Composition and Nutritional Evaluation of Proteins in Goat Cheeses Produced with Different Starter Cultures

Rong JIA, Yuting LOU, Fuxin ZHANG, Yufang LIU, Weizhe WANG, Haishuai PENG, Yuanyuan HUI, Bini WANG

Journal of Food and Nutrition Research. 2022, 10(9), 600-607 doi:10.12691/jfnr-10-9-3