UMP researcher produces milk coagulant using a mixture of extract of three local fruits

UMP researcher produces milk coagulant using a mixture of extract of three local fruits

Kuantan, 8 September 2020 - Milk coagulation is the first process for the production of cheese or curd and is usually done using enzyme extracts from the stomach of unweaned young animals such as calves, kids and piglets.

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Bibliographic Details
Main Author:	Nur Hartini, Mohd Hatta
Format:	Newspaper
Language:	English
Published:	2020
Subjects:	Q Science (General) TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/29290/1/UMP%20researcher%20produces%20milk%20coagulant%20using%20a%20mixture%20of%20extract%20of%20three%20local%20fruits.pdf http://umpir.ump.edu.my/id/eprint/29290/ http://news.ump.edu.my/research/ump-researcher-produces-milk-coagulant-using-mixture-extract-three-local-fruits
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Institution:	Universiti Malaysia Pahang
Language:	English

Internet

http://umpir.ump.edu.my/id/eprint/29290/1/UMP%20researcher%20produces%20milk%20coagulant%20using%20a%20mixture%20of%20extract%20of%20three%20local%20fruits.pdf
http://umpir.ump.edu.my/id/eprint/29290/
http://news.ump.edu.my/research/ump-researcher-produces-milk-coagulant-using-mixture-extract-three-local-fruits