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Application of milk clotting enzymes

Chethana, K. (2008) Application of milk clotting enzymes. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: In this investigation, an attempt has been made to use milk clotting enzymes to curdle soy protein from milk in the preparation of tofu, even though soy protein does not contain casein. The tofu obtained would have less acidity and better sensory appeal. The mild enzyme treatment would help to obtain better color and texture. The use of enzymes in the process would also ensure uniform quality, better scale – up for larger production and less bitterness due to the high enzyme specificity.
Uncontrolled Keywords: soy milk Milk clotting enzymes
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Nov 2008 11:40
Last Modified: 28 Dec 2011 10:06
URI: http://ir.cftri.com/id/eprint/8803

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