Pratiksha Deshmukh

Development and Standardisation of Goat Milk Cheeses Using Microbial Rennet Derived from Kluyveromyces lactis

Pratiksha Deshmukh, Siddhi Ghadge, PANDURANG DURE, Shruti Bhosale, NIHAL SHAIKH & VIDYA PATIL · European Journal of Nutrition & Food Safety · 2025

Cheese has been a part of the human diet for centuries. In ancient times, it served as a concentrated milk product that offered a longer shelf life. Its significant levels of fat and protein made cheese an energy-dense and nutritious food ideal for our industrious ancestors. This...