Fromage mozzarella à base de coagulant végétal

Fromage mozzarella à base de coagulant végétal

Malik Adil Nawaz

65,55 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
ISBN:
9786209413964
65,55 €
IVA incluido
Disponible

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Sobre IBD

Évaluation de la qualité du fromage mozzarella fabriqué à partir de lait de bufflonne à l’aide de paneer booti (Withania coagulans). Les extraits végétaux peuvent être utilisés comme substitut de la présure dans la fabrication du fromage. Dans la présente étude, l’auteur a préparé l’extrait enzymatique brut de Withania coagulans à l’aide de divers tampons. La qualité du fromage mozzarella fabriqué à partir de ces extraits enzymatiques bruts peut être comparée à celle du fromage commercial. Cette technologie peut être utilisée à des fins commerciales, car elle est très rentable.

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