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All organic acids enhanced in saved sample. The best boost among organic acids had been determined is 4.47% in lactic acid. Due to the Texture Profile Analyses (TPA), the hardness, and adhesiveness of Tulum cheeses enhanced during storage times, whereas the springiness, cohesiveness, and chewiness values decreased. Gumminess value declined into the sample filled to the appendix (with a value of 36.01), whereas it enhanced within the various other two examples. The
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