In:
Journal of Dairy Research, Cambridge University Press (CUP), Vol. 54, No. 2 ( 1987-05), p. 315-320
Abstract:
Camembert cheeses were made with pasteurized skim milk or with ultrafiltered milk concentrated 2-fold, using either rennet or Mucor miehei proteinase as coagulant. Using rennet, the rapid acidification during cheesemaking increased enzyme retention and 55% was retained after 24 h. With the M. miehei proteinase, acidification had no effect and only 17% of it was retained after 24 h. The use of ultrafiltered milk resulted in less rennet being retained in the curd.
Type of Medium:
Online Resource
ISSN:
0022-0299
,
1469-7629
DOI:
10.1017/S0022029900025450
Language:
English
Publisher:
Cambridge University Press (CUP)
Publication Date:
1987
detail.hit.zdb_id:
2000010-8
SSG:
22
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