Production of Processed Cheese Using Lipase-Catalyzed Transesterified Palm Kernel Olein and Anhydrous Milk Fat Mixtures

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Production of Processed Cheese Using Lipase-Catalyzed Transesterified Palm Kernel Olein and Anhydrous Milk Fat Mixtures

In recent years, lipase-catalyzed transesterification has received considerable attention from the fats and oils industry due to its potential to modify the physical and chemical properties of edible fats and oils. In this study, enzymatic transesterification of three different ratios of palm ker...

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Bibliographic Details
Main Author:	Mohamed Ismail, Mariam
Format:	Thesis
Language:	English English
Published:	1999
Subjects:	Process cheese. Transesterification. Oils and fats.
Online Access:	http://psasir.upm.edu.my/id/eprint/8400/ http://psasir.upm.edu.my/id/eprint/8400/1/FSMB_1999_2_A.pdf

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