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...

Descripció completa

Dades bibliogràfiques

Autor principal:	Reyes, Jonah Aileen O. (Autor)
Altres autors:	Francisco, Ma. Leonora dL (adviser.)
Resource Type:	Thesis
Idioma:	English
Publicat:	Quezon City College of Home Economics, University of the Philippines Diliman 2014.
Matèries:	Cheese > Varieties > Philippines.