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...
| Главный автор: | |
|---|---|
| Другие авторы: | |
| Формат: | Диссертация |
| Язык: | English |
| Опубликовано: |
2007.
|
| Предметы: |