Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet

Author:

Hashim Malik Muhammad,Dong Mingsheng,Iqbal Muhammad Farooq,Li Wang,Chen Xiaohong

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Reference25 articles.

1. AOAC (1980) Association of Official Analytical Chemists, 13th edn. CRC, Washington

2. APHA (1992) Standard Methods for the Examination of Dairy Products, 18th edn. American Public Health Association, Washington

3. Barbosa M, Corradini C, Battistoni B (1981) Cheesemaking experiments carried out on some Italian cheese with vegetable rennet from cardoon (Cynara cardunculus, L.). Sci Tec Latt Cas 32:203–221

4. Christensen TMIE, Bech AM, Werner H (1991) Methods for crude fractionation (extraction and precipitation) of nitrogen components in cheese. IDF Bull 261:4–9

5. Fernández-Salguero J, Tejada L, Gómez R (2002) Use of powdered vegetable coagulant in the manufacture of ewe’s milk cheeses. J Sci Food Agric 82:464–468

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