Studies on the accelerated ripening of cheddar cheese
The aim of this work was to evaluate the use of enzymes to accelerate the ripening of Cheddar cheese. Addition of preparations of β-D-Galactosidase to the cheese Milk. The ripening of Cheddar cheese produced from lactose-hydrolysed milk (e.g. up to 60% hydrolysis of the lactose) , was only slightly...
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University of Glasgow
1984
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.372410 |