Evaluación del efecto del uso de enzimas comerciales (mucorpepsina tipo L y quimosina) en la cuantificación de la calidad del queso fresco obtenidos a escala semiindustrial en el CETTEPS.
This study aimed to evaluate the effects of two commercial coagulant enzymes, Mucorpepsin type L and Chymosin, on the quality of fresh cheese produced at a semi-industrial scale at CETTEPS, to determine which enzyme provides better physicochemical, sensory, and yield characteristics. The research ad...
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| Autore principale: | |
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2026
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| Accesso online: | http://dspace.unach.edu.ec/handle/51000/16395 |
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