MANUFACTURE OF CHEDDAR CHEESE WITH MILK-CLOTTING ENZYME FROM FICUS CARICA - (VEGETABLE RENNET)

被引：0
|
作者：
KRISHNASWAMY, M
JOHAR, DS
SUBRAHMANYAM, V
THOMAS, SP
机构：
来源：
FOOD TECHNOLOGY | 1961年 / 15卷 / 11期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：482 / &
相关论文
共 50 条
  • [1] MILK-CLOTTING ENZYME FROM IRPEX-LACTEUS AS A CALF RENNET SUBSTITUTE FOR CHEDDAR CHEESE MANUFACTURE
    KOBAYASHI, H
    KUSAKABE, I
    MURAKAMI, K
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1985, 49 (06): : 1605 - 1609
  • [2] CHEDDAR CHEESE MANUFACTURE WITH PEPSIN AND RENNET
    EMMONS, DB
    PETRASOVITS, A
    GILLAN, RH
    BAIN, JM
    CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL, 1971, 4 (01): : 31 - +
  • [3] Proteolysis and Bioactivity of Cheddar Cheese as Influenced by Milk-clotting Enzyme from Bacillus amyloliquefaciens GSBa-1
    Zhao X.
    Cai M.
    Yang Z.
    Luo T.
    Chen C.
    Cao Y.
    Yang Z.
    Shipin Kexue/Food Science, 2020, 41 (22): : 103 - 111
  • [4] Influence of rennet milk-clotting activity on the proteolytic and sensory characteristics of an ovine cheese
    Irigoyen, A
    Izco, JM
    Ibáñez, FC
    Torre, P
    FOOD CHEMISTRY, 2001, 72 (02) : 137 - 144
  • [5] THE MANUFACTURE OF CHEDDAR CHEESE FROM PASTEURIZED MILK
    WILSON, HL
    HALL, SA
    ROGERS, LA
    JOURNAL OF DAIRY SCIENCE, 1945, 28 (03) : 187 - 200
  • [6] SCREENING FOR MILK-CLOTTING ENZYME FROM BASIDIOMYCETES
    KOBAYASHI, H
    KIM, H
    ITOH, T
    KASAMO, K
    KUSAKABE, I
    MURAKAMI, K
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 1994, 58 (02) : 440 - 441
  • [7] PREPARATION OF MILK-CLOTTING ENZYME FROM BASIDIOMYCETE
    KIKUCHI, E
    KOBAYASHI, H
    SHIBUYA, H
    KUSAKABE, I
    MURAKAMI, K
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1988, 35 (01): : 48 - 51
  • [8] BREAKDOWN OF CASEIN BY RENNET AND MICROBIAL MILK-CLOTTING ENZYMES
    VANDERPOORTEN, R
    WECKX, M
    NETHERLANDS MILK AND DAIRY JOURNAL-NEDERLANDS-NEDERLANDS MELK EN ZUIVELTIJDSCHRIFT, 1972, 26 (02): : 47 - +
  • [9] DISTRIBUTION OF MILK-CLOTTING ENZYMES BETWEEN CURD AND WHEY, AND THEIR SURVIVAL DURING CHEDDAR CHEESE MAKING
    HOLMES, DG
    ERNSTROM, CA
    JOURNAL OF DAIRY SCIENCE, 1973, 56 (05) : 622 - 623
  • [10] Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet
    M. Faccia
    G. Picariello
    A. Trani
    P. Loizzo
    G. Gambacorta
    C. Lamacchia
    A. Di Luccia
    European Food Research and Technology, 2012, 234 : 527 - 533
12345