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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書目詳細資料
主要作者: Asis, Kirth Marfori
其他作者: Cornago, Djanna F.
格式: Thesis
語言:English
出版: 2007.
主題: