Combined milk gel generated with a novel coagulating enzyme byVirgibacillussp. SK37, a moderately halophilic bacterium-Reference-Cited by-同舟云学术

Combined milk gel generated with a novel coagulating enzyme byVirgibacillussp. SK37, a moderately halophilic bacterium

Published:2014-06-24 Issue:4 Volume:67 Page:547-553
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Rangnoi Kuntalee¹,Phrommao Ekkarat¹,Yamabhai Montarop²,Yongsawatdigul Jirawat¹

Affiliation:

1. School of Food Technology; Institute of Agricultural Technology; Suranaree University of Technology; 111 University Avenue Nakhon Ratchasima 30000 Thailand

2. School of Biotechnology; Institute of Agricultural Technology; Suranaree University of Technology; 111 University Avenue Nakhon Ratchasima 30000 Thailand

Funder

Higher Education Research Promotion and National Research University Project of Thailand, Office of the Higher Education Commission.

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference32 articles.

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2. Formation of bitter peptides during ripening of ovine milk cheese made with different coagulants;Agboola;Lait,2004

3. Purification and characterization of a milk-clotting protease from Bacillus licheniformis strain USC13;Ageitos;Journal of Applied Microbiology,2007

4. A dye binding assay for protein;Bradford;Analytical Biochemistry,1976

5. Proteolysis in cheddar cheese made with alternative coagulatants;Broome;Australian Journal of Dairy Technology,2006

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