| dc.contributor.author |
Kandarakis, I |
en |
| dc.contributor.author |
Moschopoulou, E |
en |
| dc.contributor.author |
Anifantakis, E |
en |
| dc.date.accessioned |
2014-06-06T06:44:00Z |
|
| dc.date.available |
2014-06-06T06:44:00Z |
|
| dc.date.issued |
1999 |
en |
| dc.identifier.issn |
00263788 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/1617 |
|
| dc.relation.uri |
http://www.scopus.com/inward/record.url?eid=2-s2.0-0033482793&partnerID=40&md5=8d1ad6b4b42ad780ab01f7377b3008c3 |
en |
| dc.title |
Use of fermentation produced chymosin from E. coli in the manufacture of Feta cheese |
en |
| heal.type |
journalArticle |
en |
| heal.publicationDate |
1999 |
en |
| heal.abstract |
The aim of this experiment was to evaluate the suitability of the fermentation produced chymosin from E. coli (CHY- MAX rennet) in the manufacture of Feta cheese. Five trials of paired cheesemaking were carried out using also calf rennet as control coagulant. In general, no difference between the cheeses made with the 2 coagulants was noted throughout the cheese production. Both rennets resulted in curds with the same level of firmness and syneretic properties. Yield and chemical composition of cheeses were not significantly different (p<0.05) throughout ripening and regarding the sensory quality, both cheeses were equally acceptable. Finally, the fermentation produced chymosin from E. coli was considered to be a successful alternative of calf rennet used for the manufacture of Feta cheese. |
en |
| heal.journalName |
Milchwissenschaft |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
54 |
en |
| dc.identifier.spage |
24 |
en |
| dc.identifier.epage |
25 |
en |