EFFECT OF THE CALF RENNET PASTE ON SOME PHYSIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BUFFALO'S PICKLED SOFT CHEESE
The effect of rennet paste on soft cheese making and quality was investigated. Two different calf rennet pastes (CRP1 and CRP2) were used. The rennet clotting time (RCT) increased as the fat content of the salted milk increased. Skim milk samples containing 12 % NaCl with CRP2 decreased, compared wi...
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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Árabe |
| Veröffentlicht: |
Mansoura University, Faculty of Agriculture
2011-01-01
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| Schriftenreihe: | Journal of Food and Dairy Sciences |
| Schlagworte: | |
| Online-Zugang: | https://jfds.journals.ekb.eg/article_81832_8c402c208e3b340a3b5ffefa1bb149fb.pdf |
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