Fresh cheese production using freeze-dried papain as a vegetable coagulant
Abstract The study examined the efficacy of freeze-dried papain enzyme obtained from three Vasconcellea species (V. pubescens, V. chachapoyensis, V. heilbornii) as a natural coagulant in cheese making. Notably, the enzyme V. pubescens demonstrated the most promising results when concentrations of 2...
I tiakina i:
| Ngā kaituhi matua: | , , , , , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Instituto de Tecnologia de Alimentos (ITAL)
2024-10-01
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| Rangatū: | Brazilian Journal of Food Technology |
| Ngā marau: | |
| Urunga tuihono: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100430&lng=en&tlng=en |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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