Culture Filtrates from a Fermented Rice Product (Lao-Chao) and Their Effects on Milk Curd Firmness
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb15042.x/fullpdf
Reference21 articles.
1. K. Arima, J. Yu, S. Iwasaki, and L. Lorand, 1970 . Milk-clotting enzyme from Mucor pursillus var. Lindt in Methods in Enzymology , Vol. 19 , p.446 -459 . Academic Press, New York.
2. Prediction of Consumer Acceptability of Yogurt by Sensory and Analytical Measures of Sweetness and Sourness
3. Relationships of Heat Treatment, Solids-Not-Fat, and Calcium Chloride to the Curd Tension of Skimmilk
4. Rennet coagulation of milk in the presence of sucrose
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1. Purification and partial characterization of milk-clotting enzyme extracted from glutinous rice wine mash liquor;Korean Journal of Chemical Engineering;2009-09
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3. Study on Milk-Clotting Mechanism of Rennet-Like Enzyme from Glutinous Rice Wine: Proteolytic Property and the Cleavage Site on κ-Casein;Journal of Dairy Science;2007-07
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