Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases

Author:

Kendirci Perihan,Salum Pelin,Bas Deniz,Erbay Zafer

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference39 articles.

1. Microbial and enzymatic technologies used for the production of natural aroma compounds: synthesis, recovery modeling, and bioprocesses;Akacha;Food Bioprod. Process.,2015

2. Production of ingredient type flavoured white enzyme modified cheese;Ali;J. Food Sci. Technol.,2019

3. Loss on Drying (Moisture) in Cheese, Official Methods of Analysis of AOAC International;AOAC,2012

4. Fat Content of Raw and Pasteurized Whole Milk, Gerber Method by Weight, Official Methods of Analysis of AOAC International;AOAC,2012

5. Acidity of Milk, Titrimetric Method, Official Methods of Analysis of AOAC International;AOAC,2012

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