The effect of coagulant type on yield and sensory properties of semihard cheese from laboratory-, pilot- and commercial-scale productions

International Journal of Dairy Technology

Volumn 63, Issue 3, 2010, Pages 370-380

  Jacob, Mandy ^a   Jaros, Doris ^a   Rohm, Harald ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Calf rennet; Cheese; Coagulant; Microbial rennet; Proteolysis; Yield

Indexed keywords

RHIZOMUCOR; RHIZOMUCOR MIEHEI;

EID: 77954366177     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2010.00598.x     Document Type: Article

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