Microbiological and biochemical changes and sensory evaluation of camel milk fermented by selected bacterial starter cultures

By I. E. A. Rahman, H. Dirar, M. Osman. 2009

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A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry (2020, background): “In protein-rich environments, proteolytic enzymes play a major role in the formation of aromatic molecules derived from the release of amino acids from complex proteins.([53,69,70,102]) The milk”