Optimization of papala enzyme utilization for non-rennet cream cheese production

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Optimization of papala enzyme utilization for non-rennet cream cheese production

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There general objectives in this research were to create a new non-rennet creamrncheese product which has similar viscosity with rennet cream cheese with anrnacceptable appearance

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B02033 (Rack Thesis) Available

Detail Information

Series Title: -
Call Number: 2033
Publisher: : Swiss German University., 2015
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): and 6ml) and the CaCl 2 addition (0.25gram
Specific Detail Info: -
Statement of Responsibility: texture and taste. The observed parameters in thisrnexperiment were the milk type (fresh milk and pasteurized milk) with the addition ofrnpapain enzyme (2ml

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