TY  - SER
AU  - Abd-Rabou,N.S.
AU  - M.H.EI -Senaity
TI  - Quality of edam cheese with using rennin-like fungal enzyme
KW  - Cheese
KW  - Varieties
KW  - Fungal enzymes
KW  - Rhizoctonia
KW  - Quality
N1  - Includes references
N2  - 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
UR  - http://nile.enal.sci.eg/EALE/2005/MUJAS/3005/7/3999.pdf
ER  -