The Physico-Chemical and Microbial Content of White Cheese Obtained Using Plant-based, Animal and Microbial Enzymes
It is required to increase the amount of coagulant enzyme substitutes obtained from various sources that are equivalent to animal rennet in order to meet the rising demand for cheese. This study looked into the availability of plant-based enzymes as an alternative to rennet made from animals and mic...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2022-11-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5392 |
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