Ethanol-salt based two-phase partitioning for concentration of milk clotting proteases from Sweet Indrajao (Wrightia tinctoria R. Br.) fruit
V Aluru, BO Sukumaran - Process Biochemistry, 2024 - Elsevier
Cheese is the naturally fermented dairy product beloved for its wide variety of textures and
other nutritional qualities. Animal rennet, microbial and fermentation produced chymosin are …
other nutritional qualities. Animal rennet, microbial and fermentation produced chymosin are …
Extraction, partial purification and utilization of milk coagulating enzyme from kiwifruit (Actinidia deliciosa) in fresh cheesemaking
B Maskey, DB Karki - Himalayan Journal of Science and Technology, 2022 - nepjol.info
The study aimed to determine the potential of kiwifruit milk clotting enzyme in cheesemaking.
The kiwifruit crude enzyme, extracted with sodium phosphate buffer (pH 7.0), was partially …
The kiwifruit crude enzyme, extracted with sodium phosphate buffer (pH 7.0), was partially …
两种凝乳酶加工的非发酵型干酪品质特性比较分析
杨果果， 钟玉旺， 李天强， 黄艾祥， 王雪峰 - 食品与发酵工业 - sf1970.cnif.cn
利用辣木籽凝乳酶加工非发酵型干酪, 以商用小牛皱胃酶为对照, 分别通过感官, 营养成分,
质构特性, 色差, 游离氨基酸和游离脂肪酸等指标进行比较分析. 结果表明 …
质构特性, 色差, 游离氨基酸和游离脂肪酸等指标进行比较分析. 结果表明 …
Effect of purified Calotropis gigantea latex protease on the cheese quality
NK Shrestha, B Maskey - Tribhuvan University Journal of Food Science …, 2023 - nepjol.info
Cheesemaking has been relying solely on chymosin for so long. But factors like increased
cheese production, diminishing supply of chymosin as well as religious and dietary …
cheese production, diminishing supply of chymosin as well as religious and dietary …