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  7. Results of the complex evaluation of bryndza cheese and the byproduct milk whey with the use of enzyme MTG and its activity degree during storage
  8. Autochthonous Starter Effect on the Microbiological, Physicochemical and Sensorial Characteristics of Moroccan Goat’s Milk Cheeses
  9. Effect of Mixing Soy Milk with Buffalo or Cow Milk on the Chemical Composition, Microbial Properties and Sensory Evaluation of Yoghurt
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