Fresh soft cheese using alternative rennet sources

Fresh soft cheese using alternative rennet sources

ABSTRACT Various coagulants, namely: swamp buffalo rennet (SBR), microbial rennet (MR), and fermentation produced chymosin (FPC), were used to produce fresh soft cheese (FSC). The cheese samples were stored at 10°C and 25°C for a period of 17 and 3 days, respectively. Physico-chemical, microbiologic...

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Bibliographic Details
Main Author: Asis, Kirth Marfori
Other Authors: Cornago, Djanna F.
Resource Type: Thesis
Language:English
Published: 2007.
Subjects:
Cheese.

College of Home Economics (UP Diliman)

Accession # Call # Volume/Part# Copy # Collection Circulation Type Circulation Status
HE-1665T LG 993.5 2007 F66 A84 Archives Section Room-use Only On-Shelf