+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Study of use of lipases in production of Kachkaval cheese

Study of use of lipases in production of Kachkaval cheese

Nauchni Trudove, Institut po Mlechna Promishlenost 11: 69-81

The Miles Laboratories (UK) preparations (i) Lipase-300, (ii) Lipase-400 and (iii) Lipase-600 from kid, kid + lamb, and calf glands resp., and (iv) Kapalase KL preparation of Dairyland Co. were tested as sources of lipase in manufacture of cows' milk 'Vitosha' Kachkaval cheese. The preparations were added at 5 or 10 g/100 l to raw milk or to milk cooled to 32 deg C after heat treatment.

(PDF emailed within 1 workday: $29.90)

Accession: 001130448

Download citation: RISBibTeXText

Related references

Use of enzyme preparations of microbial origin in Kachkaval cheese manufacture. II. Production of ewes' and cows' milk Kachkaval cheese using an enzyme preparation from Bacillus mesentericus. Milchwissenschaft 28(9): 568-571, 1973

Effect of some emulsifying salts on the hardness of processed Kachkaval cheese and mixed Kachkaval and White cheese. Godisen Zb. zemjod.-sum. Fak. Univ. Skopje-Zemjod, 22: 127-37, 1969

Use of microbial enzyme preparations for cheese manufacture. IV. Study of the aroma of Kachkaval cheese. Nauchni Trudove, Vissh Institut po Khranitelna i Vkusova Promishlenost 23(2): 193-198, 1976

Chemical and microbiological study of White pickled cheese and Kachkaval cheese stored at low temperatures.. Godisen Zb. zemjod.-sum. Fak. Univ. Skopje. Zemjodelstvo /64. 17: 237-75, 1963

Production of Kachkaval-type cheese. USSR Patent: (SU 1 551 321), 1990

Use of swine pepsin in the production of Kachkaval cheese. Mljekarstvo 28(10): 222-226, 1978

Analysis of the livestock production system present on stara Planina Mountain from the aspect of production of hard cheese - kachkaval. Biotechnology in Animal Husbandry 20(1/2): 81-87, 2004

Equipment for mechanized continuous production of Kachkaval cheese. Mljekarstvo, 14: 3, 49-55, 1964

Production of Kachkaval cheese with cheddaring and scalding of curd. XXI International Dairy Congress Vol 1, Book 1: 411-412, 1982

Study of economic effectiveness of mechanization in the production of market milk, cultured milk, Bryndza and Kachkaval cheese in a group of dairy plants. Izv. nauchno-izsled. Inst. mlechn. Prom. Vidin., 1: 255-75, 1966

Mechanization of the production of Kachkaval cheese from cows' and ewes' milk. XVIII Int. Dairy Congr. 1E, 354, 1970

Swelling index as a measure of curd ripeness in Kachkaval cheese production. XX International Dairy Congress, Vol E: 420, 1978

Microbiological study of ewes' milk and cows' milk Kachkaval cheese. Survival of coliform microflora during manufacture and ripening of the cheese. Nauchni Trudove, Vissh Institut po Zootekhnika i Veterinarna Meditsina 27(2): 81-89, 1980

Study of the manufacture of Kachkaval cheese. God. pol'opriv. Fak, 187-98, 1952

Dynamics of the microbiological processes in the production and ripening of Kachkaval cheese from cows' milk. XVIII Int. Dairy Congr, 1E, 357, 1970