Keyphrases
Biovar
25%
Cheese
75%
Cheese Samples
50%
Diacetyl
25%
Double-level
50%
Fat Content
25%
Fresh Cheese
100%
Fresh Milk
100%
High pH
25%
High Temperature
75%
High-score
25%
Humidity
25%
Jben
100%
Lactis
25%
Lactococcus Lactis
25%
Milk
50%
Milk Powder
50%
Moisture
25%
Moisture Content
25%
Moroccan
100%
No Significant Difference
25%
Overall Liking
25%
Pasty
50%
Protein Content
25%
Recombined Milk
100%
Rubber-like
25%
Total Solids
75%
Whey
25%
Food Science
Cheese Samples
50%
Dried Milk
50%
Fat Content
25%
Fresh Cheese
100%
Fresh Milk
100%
Overall Liking
25%
Protein Content
25%
Recombined Milk
100%
Total Solids
75%