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Processed cheese from Cheddar cheese made with microbial rennet



Processed cheese from Cheddar cheese made with microbial rennet



Indian Journal of Dairy Science 39(4): 420-422



Cheddar cheese was made with calf rennet (control) or microbial rennet (Bacillus subtilis K-26 (i) with or (ii) without Absidia ramosa rennet), and use to make processed cheese. Organoleptic scores for flavour, body and texture were similar for all 3 samples; colour and appearance scores were lower for processed cheese from (i) and (ii) than for control. Processed cheese from (i) was slightly firmer than (ii) or control.

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