Accelerated Blue cheese ripening as affected by addition of sodium dodecylsulphate (SDS) in levels of 0.05 or 0.075% alone or SDS (0.05 or 0.0750/,) + lipase was studied. There were no effects on the cheese chemical composition by addition to the cheese curd of SDS or SDS/lipase combination, except
โฆ LIBER โฆ
Enhancement of soft cheese flavour using animal lipase preparations
โ Scribed by A.A. El Neshawy; A.A.Abdel Baky; S.M. Farahat
- Publisher
- Elsevier Science
- Year
- 1983
- Tongue
- English
- Weight
- 275 KB
- Volume
- 10
- Category
- Article
- ISSN
- 0308-8146
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Kashkaval cheese of different fat contents was manufactured using heat-or freeze-shocked cultures of Lactobacillus delbrueckii var. helveticus added at a level of 2% to cheese milk prior to renneting. Levels of moisture, total N, salt or titratable acidity of cheeses with different fat levels were d