Impact of Casein Hydrolysates on the Ripening Parameters and Chemical Characteristics of Tulum Cheese
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DOI: 10.1093/ijfood/vvaf092
Abstract: This study aimed to investigate the effects of incorporating casein hydrolysed using enzymes from Bacillus licheniformis (endoprotease) or Aspergillus oryzae (endoprotease and exoprotease mixture) on the characteristics of Erzincan Tulum cheese, and to shorten its… read more here.
Keywords: casein; ripening parameters; hydrolysates ripening; casein hydrolysates ... See more keywords