Structure of Kashkaval Curd manufactured from milk or UF retentate using enzymes of various origin

LWT

Volumn 31, Issue 4, 1998, Pages 377-386

  Milanović, Spasenija ^a   Kaláb, Miloslav ^b   Carić, Marijana ^a  

^a Faculty of Technology   (Yugoslavia)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Chymosin; Electron microscopy; Kashkaval cheese; Micro structure; Microbial proteases

Indexed keywords

EID: 0001597130     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1998.0374     Document Type: Article

References (37)

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