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Original Article
Effect of lactoferrin supplementation on composition, fatty acids composition, lipolysis and sensory characteristics of cheddar cheese
Ali Adnana Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, PakistanView further author information
, Muhammad Nadeema Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, PakistanView further author information
, Muhammad Haseeb Ahmadb Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistanhttps://orcid.org/0000-0001-5503-6340View further author information
, Muhammad Tayyabc Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Lahore, PakistanView further author information
, Muhammad Kamran Khanb Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistanhttps://orcid.org/0000-0001-7989-4219View further author information
, Muhammad Imranb Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan;d Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USACorrespondence[email protected]
https://orcid.org/0000-0003-3549-6221View further author information
, https://orcid.org/0000-0003-3549-6221View further author information
Aamir Iqbald Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USAView further author information
, Muhammad Abdul Rahimb Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistanhttps://orcid.org/0000-0002-8184-5480View further author information
& Chinaza Godswill Awuchie School of Natural and Applied Sciences, Kampala International University, Kampala, UgandaCorrespondence[email protected] [email protected]
https://orcid.org/0000-0001-5071-8895View further author information
show allhttps://orcid.org/0000-0001-5071-8895View further author information
Pages 437-452
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Received 17 Oct 2022, Accepted 06 Jan 2023, Published online: 27 Jan 2023
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