Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese-Reference-Cited by-同舟云学术

Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese

Published:2019-01-01 Issue:2 Volume:56 Page:589-598
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Soltani Mostafa,Sahingil Didem,Gokce Yasemin,Hayaloglu Ali A.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-018-3513-3.pdf

Reference38 articles.

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2. Al-Otaibi MM, Wilbey RA (2005) Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese. J Dairy Res 72:234–242

3. Andrews AT (1983) Proteinases in normal bovine milk and their action on caseins. J Dairy Res 50:45–55

4. Ardo Y, Polychroniadou Y (1999) Laboratory manual for chemical analysis of cheese. Office for Official Publications of the European Communities, Luxembourg

5. Awad S (2006) Texture and flavour development in Ras cheese made from raw and pasteurised milk. Food Chem 97:394–400

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