FACTORS AFFECTING RETENTION OF RENNET IN CURD
The residual of calf (CR) and microbial rennet (MR) in curd playing a role in cheese ripening, depending on quantity of residual rennet retained in the curd – The effect of CaCl2, NaCl, pH and rennet concentration on retention of rennet was studies. The results indicated that: 1)-Increasing of CaCl2...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , |
|---|---|
| Fformat: | Artigo |
| Iaith: | Árabe |
| Cyhoeddwyd: |
Mansoura University, Faculty of Agriculture
2009-08-01
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| Cyfres: | Journal of Food and Dairy Sciences |
| Pynciau: | |
| Mynediad Ar-lein: | https://jfds.journals.ekb.eg/article_115797_be045576e88e80df9ae9962a5ae02d63.pdf |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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