Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features
Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface meth...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
SpringerOpen
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/94470/ https://amb-express.springeropen.com/articles/10.1186/s13568-021-01205-9#:~:text=The%20optimal%20acceleration%20Cheddar%20cheese,time%20of%200.6%2F3%20months. |
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