Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant
Author:
Affiliation:
1. Addis Ababa Institute of Technology School of Chemical and Bio‐Engineering Food Process Engineering Program Addis Ababa University Addis Ababa Ethiopia
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1765
Reference41 articles.
1. A Comparative assessment of the nutritional contents of “Wara” A West African Soft Cheese Using Calotropis Procera and Cymbopogon Citratus as coagulants;Adetunji V. O.;African Journal of Food, Agriculture, Nutrition and Development,2011
2. Effects of local coagulants on the yield of cheese using cow and sheep milk;Akinloye A. M.;International Journal of Development and Sustainability,2016
3. Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review
4. Characterisation of potential milk coagulants from Calotropis gigantea plant parts and their hydrolytic pattern of bovine casein
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