Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination
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DOI: 10.1016/j.fbp.2019.07.016
Abstract: Abstract Enzyme-modified cheeses (EMCs) are used uniquely to enhance the cheese flavour in processed foods. Here we report, for the first time, the results from proteolysis process of the two-stage production of EMC with ripened… read more here.
Keywords: emc ripened; ripened white; production; enzyme modified ... See more keywords