Production of enzyme-modified cheese and bioactive peptides by Lactobacillus and commercial enzymes
To optimize conditions to prepare a good quality of enzyme-modified cheese (EMC), EMC samples were prepared by using combinations of Neutrase RTM/Lactobacillus casei enzymes, Neutrase RTM/Debitrase(TM), NeutraseRTM/Flavorzyme(TM) and NeutraseRTM/PalataseRTM. Based on the results obtained from sensor...
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| Format: | Others |
| Language: | en |
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McGill University
1999
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=21562 |