Effects of coagulating enzyme types (commercial calf rennet, Aspergillus niger var. awamori as recombinant chymosin and rhizomucor miehei as microbial rennet) on the chemical and sensory characteristics of white pickled cheese

Fatma Ccedil;epolu; Mutlu B. Guuml;ler-Akn

doi:10.5897/AJB2013.12912

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12487

Full Length Research Paper

Effects of coagulating enzyme types (commercial calf rennet, Aspergillus niger var. awamori as recombinant chymosin and rhizomucor miehei as microbial rennet) on the chemical and sensory characteristics of white pickled cheese

Fatma ÇepoÄŸlu1 and Mutlu B. Güler-AkÄ±n2*

1Commodity Exchanges, ÅžanlÄ±urfa, Turkey. 2Department of Food Engineering, Faculty of Agriculture, Harran University, ÅžanlÄ±urfa, Turkey.
Email: [email protected]

Article Number - 21514DC26358
Vol.12(37), pp. 5588-5594 , September 2013
https://doi.org/10.5897/AJB2013.12912

Accepted: 26 August 2013
Published: 11 September 2013

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