Author:
Eino M. F.,Biggs D. A.,Irvine D. M.,Stanley D. W.
Abstract
SummaryCalf rennet, bovine pepsin, and porcine pepsin were used to produce cheese curd, using the same milk and lactic culture for each. Specimens were prepared for scanning electron microscope examination by a modified critical-point drying technique.From examination of the micrographs, the curd made with bovine and porcine pepsin were similar in structure and in orientation of the coagulated protein, whereas the curd produced with rennet was different, having a more compact and organized structure.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
29 articles.
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