Use of Protease and Lipase Enzymes by Different Methods to Accelerate Kaşar Cheese Ripening 1. The Effect on Cheese Physical and Chemical Properties (Turkish with English Abstract)
In this study, pasteurized cow milk was used for Kaşar cheese processing. One lipase (Palatase M), one protease (Neutrase), and combination of both enzymes were added to milk which was processed into cheese. Three different enzymes with the levels (based on raw milk amount) of 0.0001% Palatese M. 0....
| Format: | Article |
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| Language: | English |
| Published: |
Association of Food Technology, Turkey
2015-02-01
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| Series: | Gıda |
| Subjects: | |
| Online Access: | http://dergipark.gov.tr/gidader/issue/6857/91916?publisher=gidadernegi |