Effects of coagulant type on the physicochemical and organoleptic properties of Kashar cheese

Kashar cheeses were manufactured using different coagulants (calf rennet, chymosin derived by fermentation and proteases from Rhizomucor miehei and Cryphonectria parasitica) and ripened for 90 days. Use of different coagulants did not influence the dry matter, fat, protein, salt, pH, titratable acid...

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Veröffentlicht in:	International journal of dairy technology 2011-08, Vol.64 (3), p.372-379
Hauptverfasser:	YASAR, KURBAN, GUZELER, NURAY
Format:	Artikel
Sprache:	eng
Schlagworte:	Agricultural biotechnology Biological and medical sciences Cheese Coagulant Coagulants Cryphonectria parasitica Dairy industry Fatty acids Food industries Fundamental and applied biological sciences. Psychology Kashar cheese Melting Milk and cheese industries. Ice creams Nitrogen Protease Proteases Proteolysis Rhizomucor miehei Ripening Studies Surface layer Texture
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