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Textural changes during ripening in Cheddar cheese made from cow milk: soy milk blends using microbial rennet.

Meenakshi, Singh and Verma, N. S. (1996) Textural changes during ripening in Cheddar cheese made from cow milk: soy milk blends using microbial rennet. Journal of Food Science and Technology, India, 33 (1). 66-69, 18 ref..

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Abstract

Textural and physicochemical properties of Cheddar cheese made from cows' milk using calf and microbial rennets or microbial rennet alone and from cows' milk:soymilk blends (95:5, 90:10, 85:15, 80:20, 75:25) using microbial rennet were studied. Effects of ripening (8 months at 8

Item Type: Article
Uncontrolled Keywords: BEVERAGES-; CHEESE-VARIETIES; DAIRY-PRODUCTS; ENZYMES-; ENZYMES-MILK-CLOTTING; PHYSICAL-PROPERTIES; SOY-PRODUCTS; VEGETABLE-PRODUCTS; CHEDDAR-CHEESE; RENNETS-; 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 05:40
Last Modified: 01 Feb 2021 05:40
URI: http://ir.cftri.com/id/eprint/7848

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