Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties

• Main Authors: Mohsin, Aliah Zannierah, Hui Ci, Ngu, Ismail, Anwar Ridhwan, Marzlan, Anis Asyila, Abd Rahim, Muhamad Hafiz, Meor Hussin, Anis Shobirin
• Format: Article
• Published: Springer 2023
• Online Access: http://psasir.upm.edu.my/id/eprint/115248/; https://link.springer.com/article/10.1007/s11694-023-02218-7

The type of coagulant used in cheese production is a significant contributor to proteolysis during ripening. The common application of calf rennet faces restrictions due to ethical, cultural, and dietary concerns. This research determined the physicochemical, biochemical, microbiological, and sensor...