Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features

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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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Bibliographic Details
Main Authors:	Alhelli, Amaal Mohammed, Mohammed, Nameer Khairullah, Khalil, Eilaf Suliman, Meor Hussin, Anis Shobirin
Format:	Article
Published:	SpringerOpen 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/94470/

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