| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601798 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Production of good quality Prato cheese with new microbial protease as coagulant. ⺠Comparison with traditional commercial coagulant. ⺠Proteolytic indices were not significantly different throughout 60 days of ripening.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Carolina Merheb-Dini, Graziele Aparecida Chiuchi Garcia, Ana Lúcia Barretto Penna, Eleni Gomes, Roberto da Silva,