Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features

Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface method...

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Detalles Bibliográficos
Autores principales: Alhelli, Amaal Mohammed, Mohammed, Nameer Khairulla, Khalil, Eilaf Suliman, Hussin, Anis Shobirin Meor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2021
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7984165/
https://www.ncbi.nlm.nih.gov/pubmed/33751265
http://dx.doi.org/10.1186/s13568-021-01205-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7984165/
https://www.ncbi.nlm.nih.gov/pubmed/33751265
http://dx.doi.org/10.1186/s13568-021-01205-9

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