| Autor: |
Abdul-Rahman, Sawsan M., Ahmaed, Asmaa S. |
| Předmět: |
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| Zdroj: |
Biochemical & Cellular Archives; Apr2019, Vol. 19 Issue 1, p1443-1449, 7p |
| Abstrakt: |
The research aimed to determine the optimum condition for immobilized rennet on paraffin wax and beeswax in cheese making and compared to rennet of free forms. The results shown that the percentage of immobilization by paraffin wax and beeswax were 91.6% and 87.4%, respectively. The rennet weather was a free or immobilized showed highest milk clotting activity at pH5, while the optimum temperature for clotting of soluble and immobilized rennet on paraffin wax 350C, while it was 300C for immobilized rennet on beeswax. The results of using immobilized rennet on paraffin wax for cheese making reflected that there was no sensory differences in the frequency of use. The immobilized rennet showed decrease in the milk clotting activity after 30 days of storage. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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