Recombinant lamb chymosin as an alternative coagulating enzyme in cheese production

Journal of Dairy Science

Volumn 84, Issue 5, 2001, Pages 1020-1026

  Rogelj, I ^a   Perko, B ^a   Francky, A ^b   Penca, V ^a   Pungercar J ^c  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

^b BIOHIT DOO   (Slovenia)

^c JO EF STEFAN INSTITUTE   (Slovenia)

Author keywords

Cheese; Coagulant; Lamb chymosin

Indexed keywords

CALCIUM CHLORIDE; CHYMOSIN; RENNET;

ANIMAL; ARTICLE; CHEESE; COMPARATIVE STUDY; ENZYMOLOGY; KINETICS; METABOLISM; MILK; PH; SHEEP; SUCKLING; TEMPERATURE;

ANIMALS; ANIMALS, SUCKLING; CALCIUM CHLORIDE; CHEESE; CHYMOSIN; HYDROGEN-ION CONCENTRATION; KINETICS; MILK; SHEEP; TEMPERATURE;

EID: 0035344557     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(01)74561-4     Document Type: Article

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