Effect of calcium salts and rennilase on white soft cheese
The acceptability of Rennilase and the effects of calcium carbonate and calcium sulfate on white cheese was determined in the study. In the first phase, Rennilase strength for use in native cheese-making was determined. It was found that 0.42 ml of diluted Rennilase (1ml Rennilase:40 ml water) was n...
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| Diğer Yazarlar: | |
| Materyal Türü: | Tez |
| Dil: | English |
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1983.
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