Tables index

From

Effect of Probiotic Strains on Sensory Attributes of Buffalo Milk Cheddar Cheese

Muhammad Anees Ur Rehman, Waleed Sultan, Muhammad Ajmal, Maryam Batool, Shafiq Ali Shah, Nabila Gulzar, Rizwan Arshad

Journal of Food and Nutrition Research. 2021, 9(9), 492-498 doi:10.12691/jfnr-9-9-6
  • Table-1. Plan of study
  • Table 2. Effect of Probiotic adjuncts on composition and proteolytic pattern of Cheddar cheese after 120 days of ripening at 4°C
  • Table 3. Sensory Scores for flavor obtained by Probiotic adjuncts of Cheddar cheese after 120 days of ripening at 4°C
  • Table 4. Sensory Scores for Texture obtained by Probiotic adjuncts of Cheddar cheese after 120 days of ripening at 4°C
  • Table 5. Overall acceptability of Probiotic adjuncts of Cheddar cheese after 120 days of ripening at 4°C