Dimitrov D, Simov Z, Dimitrov Z, Ospanov A. IMPROVING OF THE MICROBIOLOGICAL AND PROTEOLYTIC PROFILE OF KASHKAVAL CHEESE BY MODIFICATION IN HEAT TREATMENTS OF COW’S MILK AND CHEDDARED CURD. J microb biotech food sci [Internet]. 2015 Jun. 1 [cited 2026 Oct. 20];4(6):546-9. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/8232