The effect of kappa-carrageenan and nisin on the physicochemical, mirobiological and sensory properties of kesong puti
Kesong puti is a local unripened soft cheese that is produced from raw carabao?s milk and pasteurized cow or goat?s milk. As a product that has poor quality and short shelf life, improvement and shelf life extension of kesong puti is a significant issue in the dairy industry of the country. In this...
| Main Author: | |
|---|---|
| Other Authors: | |
| Resource Type: | Thesis |
| Language: | English |
| Published: |
Quezon City
College of Home Economics, University of the Philippines Diliman
2014.
|
| Subjects: |