Accelerated Kashar cheese ripening with encapsulated lipase and protease enzymes

In this study, lipase and protease enzymes were encapsulated in κ-carrageenan, gellan and sodium alginate by using emulsion and extrusion technique and were then added in cheese milk together with rennet. the effects of the encapsulating material and ripening period on the chemical characteristics o...

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Veröffentlicht in:	Italian journal of food science 2012-10, Vol.24 (4), p.358
Hauptverfasser:	Guler-Akin, M.B, Akin, M.S, Atasoy, A.F, Kirmaci, H. Avni, Eren-Karahan, L
Format:	Artikel
Sprache:	eng
Schlagworte:	Carrageenin Lipase Proteases Proteolysis
Online-Zugang:	Volltext
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