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Effect of soy milk supplementation on the microbiological quality of cheese made with microbial rennet (Mucor miehei).

Meenakshi, Singh and Verma, N. S. (1996) Effect of soy milk supplementation on the microbiological quality of cheese made with microbial rennet (Mucor miehei). Journal of Food Science and Technology, India, 33 (2). 142-144, 18 ref..

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Abstract

Effects of substitution of cows' milk with different levels of soymilk on microbiological quality of Cheddar cheese made using either calf or microbial rennets (Modilase from Mucor miehei) were studied. Cheeses were prepared with either cows' milk, using calf or microbial rennets, or blends of cows' milk and soymilk (95:5, 90:10, 80:20 and 75:25), using microbial rennet. Samples were ripened at 8

Item Type: Article
Uncontrolled Keywords: BEVERAGES-; CHEESE-VARIETIES; DAIRY-PRODUCTS; FOOD-SAFETY; FOOD-SAFETY-DAIRY-PRODUCTS; MICROBIOLOGICAL-QUALITY; SOY-PRODUCTS; VEGETABLE-PRODUCTS; CHEDDAR-CHEESE; SOYMILK-
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 27 Dairy products
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Feb 2021 06:01
Last Modified: 01 Feb 2021 06:01
URI: http://ir.cftri.com/id/eprint/7844

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