Using recombinant camel chymosin to make white soft cheese from camel milk.

Autor: Al-Zoreky NS; Department of Food and Nutrition Sciences, College of Agricultural & Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; Camel Research Center, King Faisal University, Al-Ahsa 31982, Saudi Arabia. Electronic address: nalzoraky@kfu.edu.sa., Almathen FS; Department of Veterinary Public Health, College of Veterinary Medicine, King Faisal University, Al-Ahsa 31982, Saudi Arabia; Camel Research Center, King Faisal University, Al-Ahsa 31982, Saudi Arabia.

Publikováno v: Food chemistry [Food Chem] 2021 Feb 01; Vol. 337, pp. 127994. Date of Electronic Publication: 2020 Sep 05.