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...
Saved in:
| Main Authors: | , , |
|---|---|
| 格式: | Journal Contribution |
| 语言: | English |
| 出版: |
2019
|
| 主题: | |
| 在线阅读: | http://agris.upm.edu.my:8080/dspace/handle/0/16084 |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|