Ser mozzarella z użyciem koagulantu roślinnego

Ser mozzarella z użyciem koagulantu roślinnego

Malik Adil Nawaz

65,55 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
ISBN:
9786209419089
65,55 €
IVA incluido
Disponible

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Sobre IBD

Ocena jakości sera mozzarella wytwarzanego z mleka bawolego przy użyciu paneer booti (Withania coagulans). Ekstrakty roślinne mogą być stosowane jako substytut podpuszczki do produkcji sera. W niniejszym badaniu autor przygotował surowy ekstrakt enzymatyczny z Withania coagulans przy użyciu różnych buforów. Jakość sera mozzarella wytworzonego z tych surowych ekstraktów enzymatycznych można porównać z serem dostępnym w handlu. Technologia ta może być stosowana komercyjnie, ponieważ jest bardzo opłacalna.

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