Effect of coagulants on physiochemical properties, texture, color and microstructure characterization of cow milk cheese. [PDF]
Food Chem XAkbar A +3 more
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The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions. [PDF]
Front Nutr, 2022 Mbye M +3 more
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From Beer to Cheese: Characterization of Caseinolytic and Milk-Clotting Activities of Proteases Derived from Brewer's Spent Grain (BSG). [PDF]
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New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese. [PDF]
Foods, 2023 Leulmi I +6 more
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Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin [PDF]
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Über die vermeintliche Identität von Pepsin und Chymosin
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Production of Bioactive Recombinant Bovine Chymosin in Tobacco Plants [PDF]
, 2016 Zhengyi Wei +7 more
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Effect of the recombinant chymosins of different origins on production process of soft cheese
, 2022 D. S. Myagkonosov +4 more
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MILK CLOTTING ACTIVITY OF RECOMBINANT CAMEL CHYMOSIN
Experimental Biology, 2022 Z. Akishev +2 more
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