Fresh cheese production using freeze-dried papain as a vegetable coagulant
The study examined the efficacy of freeze-dried papain enzyme obtained from three Vasconcellea species (V. pubescens, V. chachapoyensis, V. heilbornii) as a natural coagulant in cheese making. Notably, the enzyme V. pubescens demonstrated the most promising results when concentrations of 2 g/L, 4 g/...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2025
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12955/2739 https://doi.org/10.1590/1981-6723.00624 |
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