Comparison of the Proteolysis Produced by Rennet Extract and the Pepsin Preparation Metroclot during Ripening of Cheddar Cheese-Reference-Cited by-同舟云学术

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Comparison of the Proteolysis Produced by Rennet Extract and the Pepsin Preparation Metroclot during Ripening of Cheddar Cheese

Published:1964-01 Issue:1 Volume:47 Page:1-7
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Melachouris N.P.,Tuckey S.L.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference21 articles.

1. Loss of Fat in the Whey when Using Pepsin;Barr;Agr. Gaz. Canada,1917

2. Estimation of Amino Acids and Amines on Paper Chromatograms;Block;Anal. Chem.,1950

3. A Manual of Paper Chromatography and Paper Eleetrophoresis;Block,1958

4. Comparison and Changes in the Amino Acid Complex in the Process of Cheese Ripening;Chebotarev,1959

5. Studies in Cheddar Cheese. II. The Role of Rennin, Pepsin, and Lactobacilli;Davis;J. Dairy Research,1934

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rennet: Current trends and future research;Food Reviews International;1994-08

2. Evaluation of Thiol Activated Proteases from Clam Viscera as a Rennet Substitute for Cheese-Making;Journal of Food Science;1986-05

3. Chemical modification of carboxyl groups in porcine pepsin;Journal of Agricultural and Food Chemistry;1980-07

4. Carboxyl-Modified Porcine Pepsin: Properties and Reactions on Milk and Caseins;Journal of Dairy Science;1980-05

5. Stereospecific Analysis of Triacylglycerols;Fatty Acids and Glycerides;1978

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