𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

✍ Scribed by Kirsten Kastberg Møller, Fergal P. Rattray, Erik Høier…


Book ID
120730709
Publisher
Springer-Verlag
Year
2012
Tongue
English
Weight
723 KB
Volume
92
Category
Article
ISSN
1958-5586

No coin nor oath required. For personal study only.


📜 SIMILAR VOLUMES


Changes during manufacture and ripening
✍ Nagaraja Rao, K. S. ;Nand, Krishna ;Srikanta, S. ;Krishna-swamy, M. A. ;Sreeniva 📂 Article 📅 1979 🏛 John Wiley and Sons 🌐 English ⚖ 335 KB

Studies were made on the manufacture and ripening of cheddar cheese prepared with a milk-clotting enzyme of R. oligosporus and compared with rennet cheese. The curd working properties, yields and quality of green cheese from R. oligosporus enzyme were fairly comparable with calf-rennet. During the r