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Manufacture of cheddar cheese with the milk clotting enzyme from Ficus carica (Vegetable rennet).

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Relation http://ir.cftri.com/4597/
 
Title Manufacture of cheddar cheese with the milk clotting enzyme from Ficus carica (Vegetable rennet).
 
Creator Krishnaswamy, M. A.
Johar, D. S.
Subramanyan, V.
Thomas, S. P.
 
Subject 23 Vegetables
27 Dairy products
 
Description The manufacture of cheddar cheese with milk-clotting
enzyme from Ficus carica (vegetable rennet) is described.
The proximate composition of such cheese compared well
with that of cheese made with animal rennet. However, the
yield and organoleptic scores were comparatively lower
than animal-rennet cheese. In the earlier stages of ripening,
vegetable-rennet cheese developed a somewhat bitter flavor
that decreased during prolonged ripening.
 
Date 1961
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4597/1/Food_Technology_1961_15_11_482-485.pdf
Krishnaswamy, M. A. and Johar, D. S. and Subramanyan, V. and Thomas, S. P. (1961) Manufacture of cheddar cheese with the milk clotting enzyme from Ficus carica (Vegetable rennet). Food Technology, 15 (11). pp. 482-485.