Microstructural Changes During Ripening of Cheddar Cheese Produced With Calf Rennet, Bovine Pepsin, and Porcine Pepsin
Author:
Publisher
Elsevier BV
Subject
General Computer Science
Reference9 articles.
1. Electrophoretic proteolytic patterns in Cheddar cheese by rennet and fungel rennets;Edwards;Their significance to international classification of cheese varieties. J. Dairy Sci.,1969
2. Microstructure of Cheddar cheese: Sample preparation and scanning electron microscopy;Eino;J. Dairy Res.,1976
3. A comparison of microstructure of Cheddar cheese curd manufactured with calf rennet, bovine pepsin and porcine pepsin.;Eino;J. Dairy Res.,1976
4. Milk-clotting and protolytic activities of rennet, and of bovine pepsin and porcine pepsin;Fox;J. Dairy Res.,1969
5. Degradation of casein fractions by rennet extract;Ledford;J. Dairy Sci.,1968
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