EFFECT OF LIPASE ENZYME ON THE RIPENING OF WHITE PICKLED CHEESE
✍ Scribed by SERDAR AYDEMIR; NIHAT AKIN; CELALETTIN KOÇAK
- Book ID
- 111338132
- Publisher
- John Wiley and Sons
- Year
- 2001
- Tongue
- English
- Weight
- 492 KB
- Volume
- 8
- Category
- Article
- ISSN
- 1065-7258
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The chemical composition, the microbiological feature and the microstructure of young and mature Brinza cheese were investigated. During ripening fat, total nitrogen, soluble nitrogen, non protein nitrogen ; peptide nitrogen, amino acid nitrogen and acidity increased while the microbial feature decr
## Loss of white pickled cheese constituents ripened with and without salt whey FAKHREYA Z. HEGAZI There was not any relationship between the total protein content of old pickling whey examined and the salt concentration, but the soluble protein and acidity were inversely related. Calcium and phos