Queijo Mozzarella com coagulante vegetal

Queijo Mozzarella com coagulante vegetal

Malik Adil Nawaz

65,55 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
ISBN:
9786209421648
65,55 €
IVA incluido
Disponible

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Sobre IBD

Avaliação da qualidade do queijo mozzarella feito com leite de búfala utilizando paneer booti (Withania coagulans). Os extratos vegetais podem ser utilizados como réplica do coalho na produção de queijo. No presente estudo, o autor preparou o extrato enzimático bruto de Withania coagulans utilizando vários tampões. A qualidade do queijo mozzarella feito a partir desses extratos enzimáticos brutos pode ser comparada com a do queijo comercial. Esta tecnologia pode ser utilizada comercialmente, pois é muito económica.

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