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The effect of microbial rennet on ripening and quality of Zlato cheese

, : The effect of microbial rennet on ripening and quality of Zlato cheese. XIX International Dairy Congress 1E: 690

Zlato cheese, which is like Bel Paese, was made with Rennilase (Mucor miehei), Czechoslovak Mikrozym (Bacillus subtilis) or rennet. DM losses in whey and proteolysis during ripening were greatest with Mikrozym, the final cheese not being characteristic of Zlato.


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