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...

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Detaylı Bibliyografya
Asıl Yazarlar:	Grégor Villacréz Chavez, Segundo Grimaldo Chávez, Ralph Rivera Botonares, Nuri Carito Vilca Valqui, Marileydi Zuta Puscan, Manuel Oliva, Daniel Tineo
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	Instituto de Tecnologia de Alimentos (ITAL) 2024-10-01
Seri Bilgileri:	Brazilian Journal of Food Technology
Konular:	Enzyme Freeze-dried papain Fresh cheese Vegetable coagulant Cheese production Papain
Online Erişim:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100430&lng=en&tlng=en
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Fresh cheese production using freeze-dried papain as a vegetable coagulant

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