Effect of rennet type and ripening period on chemical properties of Bulgarian white brined cheese
The possibilities of using microbial rennet as an alternative coagulant during production of Bulgarian white brined cheese were investigated. The changes in the chemical properties, proteolysis and free amino acids (FAA) content of Bulgarian white brined cheese made from calf rennet (sample A) and m...
Gorde:
| Egile Nagusiak: | , , |
|---|---|
| Formatua: | Journal Contribution |
| Hizkuntza: | English |
| Argitaratua: |
2019
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| Gaiak: | |
| Sarrera elektronikoa: | http://agris.upm.edu.my:8080/dspace/handle/0/16084 |
| Etiketak: |
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