The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses

Abstract Withania coagulans (W. coagulans) extract and camel chymosin have aspartic protease capable of coagulating milk for cheese production. This study investigated the quality of camel and bovine milk cheeses coagulated using Withania extracts, came chymosin, and their mixture in two experiments...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Mustapha Mbye, Huda Mohamed, Abdul Raziq, Afaf Kamal-Eldin
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2021
Materias:
R
Q
Acceso en línea:https://doaj.org/article/d8eb7f70db7047a2a5a7d2afe745a7ad
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!