Advances in research on calf rennet substitutes and their effects on cheese quality

Author:

Liu Xiaofeng,Wu Yuanfeng,Guan Rongfa,Jia Guochao,Ma YuChen,Zhang Yao

Publisher

Elsevier BV

Subject

Food Science

Reference115 articles.

1. The use of lamb rennet paste in traditional sheep milk cheese production;Addis;Small Ruminant Research,2018

2. A novel milk-clotting cysteine protease from Ficus Johannis: Purification and Characterization;Afsharnezhad;International Journal of Biological Macromolecules,2019

3. Properties of buffalo Mozzarella cheese as affected by type of coagulante;Ahmed;Acta Scientiarum Polonorum. Technologia Alimentaria,2011

4. Cloning, expression and characterization of a novel alkaline serine protease gene from native Iranian Bacillus sp.; a producer of protease for use in livestock;Ariyaei;Gene,2019

5. Characteristics of cheese analogue from corn extract added by papain and pineapple extract;Aini;IOP Conference Series: Earth and Environmental Science,2019

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