Comparison of the yield and quality of cheese made with calf rennet and treated enzyme preparations of Rhizopus oligosporus.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/3580/
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| Title |
Comparison of the yield and quality of cheese made with calf rennet and treated enzyme preparations of Rhizopus oligosporus.
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| Creator |
Nand, K.
Srikanta, S. Nagaraja Rao, K. S. Sreenivasa Murthy, V. |
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| Subject |
05 Enzymes
27 Dairy products 02 Fungi |
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| Description |
R. oligosporus enzymes treated by heating, adsorption on to aluminium oxide or a combination of both showed different proteolytic activities from the untreated enzymes. During the manufacture of Cheddar cheese the various R. oligosporus preparations did not influence significantly coagulation time, acid production, fat loss in whey, or cheese yield compared with rennet; greater proteolytic and lipolytic activity were however noted. Cheeses made with R. oligosporus had only slightly lower flavour scores than cheeses made with rennet. During the initial stages of ripening structure and flavour of all cheeses were similar.
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| Date |
1980
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Article
PeerReviewed |
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pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/3580/1/Die%20Nahrung%2C%2024%2C9%2C%201980%2C859-868.pdf
Nand, K. and Srikanta, S. and Nagaraja Rao, K. S. and Sreenivasa Murthy, V. (1980) Comparison of the yield and quality of cheese made with calf rennet and treated enzyme preparations of Rhizopus oligosporus. Nahrung, 24 (9). 859-868, 25 ref.. |
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