ICAR Research Data Repository for Knowledge Management
Effect of soy milk supplementation on the microbiological quality of cheese made with microbial rennet (Mucor miehei).
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/7844/
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| Title |
Effect of soy milk supplementation on the microbiological quality of cheese made with microbial rennet (Mucor miehei).
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| Creator |
Meenakshi, Singh
Verma, N. S. |
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| Subject |
05 Soya bean
27 Dairy products |
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| Description |
Effects of substitution of cows' milk with different levels of soymilk on microbiological quality of Cheddar cheese made using either calf or microbial rennets (Modilase from Mucor miehei) were studied. Cheeses were prepared with either cows' milk, using calf or microbial rennets, or blends of cows' milk and soymilk (95:5, 90:10, 80:20 and 75:25), using microbial rennet. Samples were ripened at 8
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| Date |
1996
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7844/1/JFST%201996.pdf
Meenakshi, Singh and Verma, N. S. (1996) Effect of soy milk supplementation on the microbiological quality of cheese made with microbial rennet (Mucor miehei). Journal of Food Science and Technology, India, 33 (2). 142-144, 18 ref.. |
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