https://www.selleckchem.com/pr....oducts/nibr-ltsi.htm
Treatment 2 induced a 3% reduction in cheese yield. Hardness and chewiness showed a linear and positive relationship with the milk's psychrotrophic load. There was a significant difference in the fat content of the cheeses, with Treatment 2 having a lower level. The triangular test showed no difference between the cheeses. CONCLUSION Although the larger psychrotrophic population in raw milk was associated with superior values of hardness and chewiness, and an increase in protein fractions indicating proteolysis was observed, the taste
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