Quality of edam cheese with using rennin-like fungal enzyme
Abd-Rabou, N. S.
Quality of edam cheese with using rennin-like fungal enzyme [electronic resource]. دراسات على جودة الجبن اليدام باستخدام المنفحة الميكروبية. - p.3999-4004
Includes references.
Edam cheese was made from cows milk. Rennin-like enzyme from Rhizomucor miehei a rennet substitute was used as milk clotting enzyme in manufactured of Edam cheese. The cheese results showed that, the breakdown of protein content(SN/TN, NPN/TN), and TVFA were higher in Edam cheese made with rennin-like enzyme or its mixture with rennet enzyme than in control cheese throughout the ripening period. Moreover experimental cheese gained acceptable body with a good flavour during the ripening period.
Summary in Arabic.
Cheese--Varieties.
Fungal enzymes .
Rhizoctonia.
Cheese--Quality.
Quality of edam cheese with using rennin-like fungal enzyme [electronic resource]. دراسات على جودة الجبن اليدام باستخدام المنفحة الميكروبية. - p.3999-4004
Includes references.
Edam cheese was made from cows milk. Rennin-like enzyme from Rhizomucor miehei a rennet substitute was used as milk clotting enzyme in manufactured of Edam cheese. The cheese results showed that, the breakdown of protein content(SN/TN, NPN/TN), and TVFA were higher in Edam cheese made with rennin-like enzyme or its mixture with rennet enzyme than in control cheese throughout the ripening period. Moreover experimental cheese gained acceptable body with a good flavour during the ripening period.
Summary in Arabic.
Cheese--Varieties.
Fungal enzymes .
Rhizoctonia.
Cheese--Quality.