Extraction, Partial Purification and Characterisation of a Protease Extracted from Kesinai (Streblus Asper Lour.) Leaves, and its Potential Application in the Production of Cheddar...

by Pagthinathan, Mylvaganam
Published 2011

The effect of Coriandrum sativum L. addition on microbiological, chemical, and sensory properties of cheese

by Diler, A., Turgut, T.
Published 2022

Jabuticaba (Myrciaria cauliflora) peel extract increases bioactive compounds in petit-suisse cheese

by Saito, T., Martins-Madalão, M. C., Bernardes, P. C., Bosi, M. G., Della Lucia, S. M., Saraiva, S. H., Ibrahim Silva, P.
Published 2021

Immobilized rennin for cheese making, 2: Application to cheese making

by Anprung, P., Chuengsaengsatityaporn, S., Thunpithayakul, C. (Chulalongkorn Univ., Bangkok (Thailand). Department of Food Technology)
Published 2013

Extraction, purification and characterisation of a milk-clotting protease from ‘kesinai’ (Streblus asper Lour.) leaves

by M. Pagthinathan, H. M. Ghazali, A. M. Yazid, Foo, H. L.
Published 2021

Original or imitation it's still a cheese

by Anon
Published 2013

Microorganisms: relation to foods

by Azizah Osman (Pertanian Malaysia Univ., Serdang, Selangor (Malaysia). Faculty of Food Science and Biotechnology. Dept. of Food Science)
Published 2013