Characteristics and application in cheese making of newly isolated milk-clotting enzyme from Bacillus megaterium LY114
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Published:2023-10
Issue:
Volume:172
Page:113202
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Author:
Zhang Yao,
Wang Jiaxin,
He Jiamin,
Liu Xiaofeng,
Sun Juan,
Song Xinjie,
Wu YuanfengORCID
Reference41 articles.
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3. Para-κ-casein during the ripening and storage of low-pH, high-moisture Feta cheese;Alexandraki;Journal of Dairy Research,2018
4. Comparative evaluation of Bacillus licheniformis 5A5 and Aloe variegata milk-clotting enzymes;Ahmed;Brazilian Journal of Chemical Engineering,2012
5. An, Z. G., He, X. L., Gao, W. D., Zhao, W., & Zhang, W. B. (2014). Characteristics of miniature Cheddar-type cheese made by microbial rennet from Bacillus amyloliquefaciens: A comparison with commercial calf rennet. Journal of Food Science, 79, M214–M221. https://doi.org/10.1111/1750-3841.12340.
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