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The isolation and identification of yeasts obtained during the manufacture and ripening of Cheddar cheese

✍ Scribed by J.J. Welthagen; B.C. Viljoen

Book ID
112245084
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
200 KB
Volume
16
Category
Article
ISSN
0740-0020

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Changes during manufacture and ripening
Changes during manufacture and ripening of cheddar cheese prepared with fungal rennet substitute ofRhizopus oligosporus
✍ Nagaraja Rao, K. S. ;Nand, Krishna ;Srikanta, S. ;Krishna-swamy, M. A. ;Sreeniva πŸ“‚ Article πŸ“… 1979 πŸ› John Wiley and Sons 🌐 English βš– 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