Kinetics of milk coagulation: I. The kinetics of kappa casein hydrolysis in the presence of enzyme deactivation
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Reference34 articles.
1. Continuous cheese-making
2. Studies on the preparation of water-insoluble derivatives of rennin and chymotrypsin and their use in the hydrolysis of casein and the clotting of milk
3. Characteristics of Insoluble Pepsin Used in a Continuous Milk-Clotting System
4. Continuous coagulation of milk using immobilized enzymes in a fluidized-bed reactor
5. RHEOLOGICAL ASPECTS OF THE RENNETING OF MILK CONCENTRATED BY ULTRAFILTRATION
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