Suitability of a novel camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese manufacture
Author:
Funder
Department of Agriculture Food and the Marine
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference36 articles.
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5. Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese;Cooke;Dairy Science & Technology,2013
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4. Proteolytic activity of three variants of fermentation-produced chymosin on sodium caseinate and during Cheddar cheese ripening;International Dairy Journal;2024-02
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