Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Halloumi Cheese

Halloumi Cheese

Endale Sara
Eshetu Mitiku
Yilma Zelalem

Paperback

Botany & Horticulture

ISBN10: 3659626759
ISBN13: 9783659626753
Publisher: Lap Lambert Academic Pub
Published: Mar 25 2015
Pages: 108
Weight: 0.37
Height: 0.26 Width: 6.00 Depth: 9.00
Language: English
Although many proteases can induce the coagulation of milk, most are too proteolytic or have the incorrect specificity and hence can lead to reduced cheese yield and quality. In Ethiopia due to the high cost of commercial rennet, only few dairies manufacture cheese using commercial rennet. Considering the nutritional, economic and value addition importance of cheeses at the same time the unaffordable price of commercially available rennet to most resource poor producers; it is essential to search for locally available and affordable rennet. This book therefore provides information on production of rennet from locally available ruminant abomasums and their effects on Halloumi cheese Yield and Quality. The information reported in this book should be of importance for further investigation and there by making improvement interventions. The Book should therefore be useful to producers of rennet and cheeses, concerned domestic and international research and graduate students.

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