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...
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | |
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2007.
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| الموضوعات: |