The effect of the type of milk on the chemical, rheological and yield properties of cheddar cheese produced from cow’s and goat’s milk. NTU Journal of Agriculture and Veterinary Science, [S. l.], v. 4, n. 1, 2024. DOI: 10.56286/ntujavs.v4i1.754. Disponível em: https://journals.ntu.edu.iq/index.php/NTU-JAVS/article/view/754.. Acesso em: 21 nov. 2024.