{"id":2884,"date":"2018-06-26T11:51:13","date_gmt":"2018-06-26T08:51:13","guid":{"rendered":""},"modified":"2018-06-26T11:51:13","modified_gmt":"2018-06-26T08:51:13","slug":"","status":"publish","type":"post","link":"https:\/\/en.uobaghdad.edu.iq\/?p=2884","title":{"rendered":"Immobilization of rennet on paraffin wax and beeswax and its use for soft cheese manufacturing"},"content":{"rendered":"

Immobilization of rennet on paraffin wax and beeswax and its use for soft cheese manufacturing<\/p>\n

<\/strong><\/span><\/h1>\n

<\/p>\n

Prepared by:<\/span><\/strong>
<\/span><\/div>\n

<\/p>\n

Assist. Prof. Dr. Sawsan Mustafa Abdul Rahman, Assist. Prof. Dr. Asmaa Sabah Ahmaid, Teacher Dr. Lamis Thamir Mutasher\/Department of Food Sciences, Faculty of Agriculture, University of Baghdad<\/strong><\/div>\n

<\/strong> <\/p>\n

ABSTRACT
<\/span> <\/div>\n

<\/p>\n

The research aimed to determine the optimum condition for immobilized rennet on paraffin wax and beeswax in cheese making , and compared to rennet of free forms. The results shown that the percentage of immobilization by paraffin wax and beeswax were 91.6% and 87.4% respectively. The rennet weather was a free or immobilized showed highest milk clotting activity at pH5 ,while the optimum temperature for clotting of soluble and immobilized rennet on paraffin wax 35C, while it was 30C for immobilized rennet on beeswax. The results of using free rennet and immobilized rennet on paraffin wax for cheese making reflected that  there was no sensory between them .The immobilized rennet showed decrease in the milk clotting activity after 30 days of storage. <\/div>\n

<\/span><\/p>\n

<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Immobilization of rennet on paraffin wax and beeswax and its use for soft cheese manufacturing Prepared by: Assist. 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