Effects of different coagulant enzymes used on quality of traditional Örgü cheese (Braided cheese)
In this study, Örgü cheese has been produced by using different coagulating enzymes (calf rennet, microbial enzymes, recombinant chymosin). The effects of different coagulating enzymes which are used on the characteristic of mineral material and cheese has been observed during 90 days ripening time....
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2015-02-01
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| Series: | Mljekarstvo |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=197161 |
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