MILK CLOTTING ENZYME BY USING Solanum dobium PLANT AS RENNET SUBSTITUTE: II-QUALITY AND RIPENING CHARACTERISTICS OF GOUDA CHEESE AS AFFECTED BY REPLACING CALF RENNET WITH AQUEO

PROPERTIES OF FUNCTIONAL SOFT CHEESE MADE BY USING BLENDS OF ARTICHOKE (Cynara cardunculus L.) INSTEAD OF CHYMOSIN AS COAGULANT

CHARACTERIZATION OF MILK CLOTTING PROPERTIES OF ADULT CATTLE RENNET MODIFIED WITH Moringa oleifera SEEDS AND ITS SUITABILITY AS CALF RENNET ALTERNATIVE IN CHEESE MAKING

Evaluating Milk Coagulants from Seeds of Solanum Elaeagnifolium Plant against Animal and Microbial Rennet in Manufacturing White Soft Cheese

THE EFFECT OF PROCESSING TREATMENTS ON MILK COAGULATION WITH RENNET AS MEASURED BY VISCOSITY-TIME CURVE

QUALITY OF EDAM CHEESE WITH USING RENNIN-LIKE FUNGAL ENZYME

EXTRACTION, PARTIAL PURIFICATION AND SOME FACTORS AFFECTING MILK CLOTTING ACTIVITY OF A MILK COAGULANT PREPARED FROM SUNFLOWER (Helianthus annus) SEEDS

CHANGES IN PHYSICO CHEMICAL CHARACTERISTICS, PROTEOLYSIS AND ORGANOLEPTIC PROPERTIES OF EDAM CHEESE MADE WITH ADDED AQUEOUS EXTRACT OF CARDOON (Cynara cardunculus) AND GINGER (Zin

Evaluation of Globe Artichoke By-products for Enhancing Functional Properties of Some Foods

Influence of Plant Based Coagulant (Enzyme Extracts from Albizia and Sunflower Seeds) on Quality of Domiati Cheese.