Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese

International Dairy Journal

Volumn 19, Issue 9, 2009, Pages 510-517

  Bansal, N ^a   Drake, M A ^b   Piraino, P ^c   Broe, M L ^d   Harboe, M ^d   Fox, P F ^a   McSweeney, P L H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

^c Dr Paolo Piraino Statistical Consulting   (Italy)

^d CHR HANSEN A S   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

CHEDDAR CHEESE; CHYMOSIN; PEPTIDE PROFILE;

AMINO ACIDS; BIOCHEMICAL ENGINEERING; COAGULATION; ORGANIC ACIDS; SULFUR;

AMINES;

CAMELUS DROMEDARIUS;

EID: 67349168273     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.03.010     Document Type: Article

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