Methodology and equipment for making rennet-free cheese

Australian Journal of Dairy Technology

Volumn 53, Issue 3, 1998, Pages 149-151

  Meinardi, C A ^a   Hynes, E ^a   Garnero, D ^a   Zalazar, C A ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032330511     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

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4. Fox, P.F. (1989), Proteolysis during cheese manufacture and ripening. J. Dairy Sci. 72, 1379-1400.
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9. Huck, J. and Zalazar, C.A. (1971), Determinación de las condiciones óptimas de proceso para la producción industrial de cuajo en polvo. I: Estudios preliminares. Revista de la Facultad de Ing. Química 40, 183-194.
10. Kleter, G. (1975), Apparatus for making cheese under strict aseptic conditions. Neth. Milk Dairy J. 29, 295-302.
11. Kleter, G. (1976), The ripening of Gouda cheese made under strict aseptic conditions. 1: Cheese with no other bacterial enzymes than those from a starter streptococcus. Neth. Milk Dairy J. 30, 254-270.
12. Kleter, G. (1977), The ripening of Gouda cheese made under strict aseptic conditions. 2: The comparison of the activity of different starters and the influence of certain lactobacillus strains. Neth. Milk Dairy J. 31, 171-187.
13. Mabbit, L.A., Chapman, H.R. and Berridge, N.J. (1955), Experiments in cheesemaking without starter. J. Dairy Res. 22, 365-373.
14. McSweeney, P.L., Olson, N.F., Fox, P.F., Healy, A. and Hjrup, P. (1993), Proteolytic spec.fity of chymosin on bovine alpha-s1 casein. J. Dairy Res. 60, 401-442.
15. Noomen, A. (1978), Activity of proteolytic enzymes in simulated soft cheeses (Meshanger type). 2: Activity of calf rennet. Neth. Milk Dairy J. 32, 49-68.
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18. Visser, F.M.W. (1977), Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 3. Protein breakdown: Analysis of the soluble nitrogen and amino acid nitrogen fractions. Neth. Milk Dairy J. 31, 210-239.
19. Visser, S. (1993), Proteolytic enzymes and their relation to cheese ripening and flavour: an overview. J. Dairy Sci. 76, 329-350.