Newly Effective Milk-Clotting Enzyme from Bacillus subtilis and Its Application in Cheese Making
Author:
Affiliation:
1. College of Food Science and Technology, Nanjing Agriculture University, 1 Weigang, Nanjing 210095, China
2. Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
Funder
National Natural Science Foundation of China
Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b01697
Reference46 articles.
1. Law, B. A.; Tamime, A. Y. Technology of cheesemaking, 2nd ed. Blackwell: Malden, MA, 2010; pp 166–192.
2. A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development
3. Thermal Destabilization of Rhizomucor miehei Rennet with Aldehyde Dextran Sulfate: Purification, Bioconjugation and Milk-Clotting Activities
4. Recent advances in milk clotting enzymes
5. Novel milk-clotting enzyme from Bacillus stearothermophilus as a coagulant in UF-white soft cheese
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