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Experimental processing of Moroccan smen, application of lipases



Experimental processing of Moroccan smen, application of lipases



Microbiologie, Aliments, Nutrition 7(4): 407-411



In laboratory studies on Moroccan smen production, the commercial lipases triacylglycerol lipase (EC 3.1.1.3) type VII, type XI and type XIII from Candida zeylanoides, Rhizopus arrhizus and Pseudomonas sp. resp. were added to pasteurized and raw milks at 15 micro g/litre. Milks were inoculated with mesophilic starter cultures and coagulation was obtained 18 h later after incubation at 25 degrees C. Curds were churned and extracted butters were salted to 2% NaCl.

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Accession: 001831913

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