Application of coagulating preparations: chymogen and maxiren in ripening cheeses manufacture
1999
Dajnowiec, F. | Reps, A. | Iwanczak, M. (Olsztyn Univ. of Agriculture and Technology (Poland). Chair of Food Biotechnology)
Technological suitability of commercial coagulating preparations Chymogen and Maxiren, obtained by genetic engineering methods for production of Edam, Kortowski and Camembert cheese, was studied. After ripening of cheeses, the content of water, salt, total nitrogen, fat, pH and titratable acidity, was determined. Besides the degree of milk protein degradation during ripening was assessed, determining pH 4.5 soluble nitrogen, amino acid and non-protein nitrogen. Any differences in the coagulation process and curd treatment between the studied preparations and natural rennet, were not found. The cheeses, produced with the use of the mentioned preparations were characterized by similar organoleptic properties as those, manufactured with the use of natural Hala rennet.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل University of Liège