Enzyme, the cheese case

Author:

Mutalib Siti Roha Ab,Hakim Muhammad Hail Haris Muhammad

Publisher

Elsevier

Reference31 articles.

1. Aspartic proteases from thistle flowers: Traditional coagulants used in the modern cheese industry;Alavi;International Dairy Journal,2020

2. Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review;Amira;International Journal of Food Properties,2017

3. Characteristics of miniature Cheddar-type cheese made by microbial rennet from Bacillus amyloliquefaciens: A comparison with commercial calf rennet;An;Journal of Food Science,2014

4. The concept of Halal and Halal food certification process in Malaysia: Issues and concerns;Asa;Malaysian Journal of Consumers and Family Economics,2017

5. Bahmid, N.A. (2013). Isolation and utilization of bromelain enzyme from pineapple fruit (Ananas Comosus (L) Merr) for making soft cheese. In: Proceeding of the 1st annual international scholars conference in Taiwan, Taiwan: Asia University Taichung.

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