Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features
Abstract
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 methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3 months ripening time...
Paper Details
Title
Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features
Published Date
Mar 22, 2021
Journal
Volume
11
Issue
1
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