bakery products. Basic process in cheese processing is milk coagulation using renin activity, a milk-clotting enzyme from calf stomach. The difficulties to obtain rennin encourage to find other alternatives rennin-sustitute.
Nuritasari, Yana
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The thesis deals with two technological properties determining the quality of milk, clotting and fermentation ability by titrable acidity, which are influenced by a large number of factors.
PECOVÁ, Lenka
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A Novel Chymotrypsin-like Protease from <i>Trichoderma koningii</i> FFT13 with Efficient Milk-Clotting Activity. [PDF]
Nunes JA +6 more
europepmc +1 more source
A Beginner's Guide to Study the Role of Extracellular Vesicles in Coagulation. [PDF]
Nieuwland R +3 more
europepmc +1 more source
Milk-Clotting Protease From <i>Bacillus stercoris</i>NCCP-3139: A Potential Microbial Rennet for Cheese Production. [PDF]
Sibtain M +8 more
europepmc +1 more source
Role of Cardoon (<i>Cynara</i> spp.) and Raw Milk Microbiota in Iberian PDO and PGI Small Ruminants' Milk Cheeses. [PDF]
Pereira CD +4 more
europepmc +1 more source
Microbial Proteases as Product-Directed Catalysts for Industrial Proteolysis. [PDF]
Han SW.
europepmc +1 more source
Research note: Extraction, purification, physicochemical, and biochemical properties of pepsin isolated from geese forestomachs fed under intensive and extensive conditions. [PDF]
Beyazgul P +7 more
europepmc +1 more source
Bacterial metabolic remodeling by convergent evolution unlocks nutrient availability after a host switch. [PDF]
Pickering AC +11 more
europepmc +1 more source
An international collaborative study was performed in the end of 1993 on the draft version of the method "Microbial Coagulants – Determination of total milk-clotting activity" (see Appendix 1) by members of IDF Group E51 and other interested ...
Sveriges lantbruksuniversitet. +1 more
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