2000•Milk science international/MilchwissenschaftOpen access

Changes of proteolytic and lipolytic activities during ripening of Gouda cheese prepared with fungal rennet substitute.

El-Sayed El-Tanboly, Mahmoud A. El-Hofi, A. M. Ismail

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Key concepts: Rennet, Ripening, Cheese ripening, Food science, Cheesemaking, Chymosin, Chemistry, Casein

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Changes of proteolytic and lipolytic activities during ripening of Gouda cheese prepared with fungal rennet substitute. — Research Paper | ScholarLens