Impact of New Milk Clotting Enzymes on Cheese Technology-Reference-Cited by-同舟云学术

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Impact of New Milk Clotting Enzymes on Cheese Technology

Published:1975-11 Issue:11 Volume:58 Page:1739-1750
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Nelson John H.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference34 articles.

1. Anonymous. Code of Federal Regulations, Title 21. Paragraph 121.1199. Fermentation derived milk clotting enzyme.

2. Food chemicals codex, First supplement,1974

3. Livestock slaughter, MTAN 1-2-1,1963

4. Production of manufactured dairy products, Da 2-1,1963

5. Arima, K., and S. Iwasaki. 1964. Milk coagulating enzyme “Microbial Rennet” and method of preparation thereof. U.S. Patent 3,151,039.

Cited by 48 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. Coagulants and Starter Cultures;Handbook of Cheese Chemistry;2023-07-28

2. Plant- and Animal-Derived Enzymes and Their Potential Application in Food Processing and Preservation;Biodegradable Polymer-Based Food Packaging;2022

3. Plants- and Animal-Derived Enzymes and Their Potential Application in Food Processing and Preservation;Novel Food Grade Enzymes;2022

4. Chymosin, Pepsins and Other Aspartyl Proteinases: Structures, Functions, Catalytic Mechanism and Milk-Clotting Properties;Cheese;2017

5. Cheese: An Overview;Cheese;2017

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