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Manufacture of cheddar cheese with the milk clotting enzyme from Ficus carica (Vegetable rennet).

Krishnaswamy, M. A. and Johar, D. S. and Subramanyan, V. and Thomas, S. P. (1961) Manufacture of cheddar cheese with the milk clotting enzyme from Ficus carica (Vegetable rennet). Food Technology, 15 (11). pp. 482-485.

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Abstract

The manufacture of cheddar cheese with milk-clotting enzyme from Ficus carica (vegetable rennet) is described. The proximate composition of such cheese compared well with that of cheese made with animal rennet. However, the yield and organoleptic scores were comparatively lower than animal-rennet cheese. In the earlier stages of ripening, vegetable-rennet cheese developed a somewhat bitter flavor that decreased during prolonged ripening.

Item Type: Article
Uncontrolled Keywords: cheddar cheese, Ficus carica, vegetable rennet, milk clotting enzyme
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 27 Dairy products
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Jun 2012 06:15
Last Modified: 04 Jun 2012 06:15
URI: http://ir.cftri.com/id/eprint/4597

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