Enzyme Modified Cheese

dc.contributor.authorErbay, Zafer
dc.contributor.authorSalum, Pelin
dc.contributor.authorKilcawley, Kieran N.
dc.date.accessioned2025-01-06T17:29:57Z
dc.date.available2025-01-06T17:29:57Z
dc.date.issued2021
dc.description.abstractEnzyme modified cheese production and applications continue to increase with the growth in convenience foods. Changes in labelling legislation continue to reduce the use of chemically derived or nature identical cheese flavors, which in turn has seen more developments in natural enzyme modified cheese production, which is seen as accelerated form of natural cheese production. The main production mechanisms involved in enzyme modified cheese have not changed significantly bu the use of different enzymes and substrates have seen a greater variety of cheese flavours becoming available. These trends are likely to continue as the potential range of cheese flavors that can be developed are effectively unlimited. © 2021, Springer Nature Switzerland AG.
dc.identifier.doi10.1007/978-3-030-55482-8_16
dc.identifier.endpage416
dc.identifier.issn1571-0297
dc.identifier.scopus2-s2.0-85101178610
dc.identifier.scopusqualityQ3
dc.identifier.startpage397
dc.identifier.urihttps://doi.org/10.1007/978-3-030-55482-8_16
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1421
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood Engineering Series
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.titleEnzyme Modified Cheese
dc.typeBook Chapter

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