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...
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | Thesis |
| 语言: | 英语 |
| 出版: |
2007.
|
| 主题: |