Effect of different commercial enzymes on the clotting of milk and certain properties of curd
More researches published data about the milk curd properties, evaluated the importance in the cheese making, but an analysis of importance of these properties in practical applications is usually lacking. We investigate the milk curd behaviour using different enzyme preparations at the cutting of c...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
University of Szeged Faculty of Agriculture
Hódmezővásárhely
2021
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| Sorozat: | Analecta technica Szegedinensia
15 No. 1 |
| Kulcsszavak: | Enzimek, Sajt - készítés, Élelmiszeripari technológia |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/73175 |