Rennet of different origin - their influence on cheese quality, yield and market place
2002
Macej, O. | Jovanovic, S. (Univerzitet u Beogradu, Beograd - Zemun (Serbia and Montenegro). Poljoprivredni fakultet)
Quality of rennet should be considered in more complex way in compare to actual legislation of our country. Rennet quality should be considered from the following points of view: chemical composition, strength, microbiological quality, technological properties and sensory characteristics. Declaration of rennet should include, despite its strength, content of chymosine and pepsin, also. Rennet of microbiological origin has lower market price in comparison to other rennet, but there are other specific effects - lower yield, bitter taste of mature cheese, etc. As a result, these factors increase the price of cheese per kg, in comparison to natural and genetic modified rennet.
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