Chymosin in Cheese Making

Food Biochemistry and Food Processing: Second Edition

Volumn , Issue , 2012, Pages 223-231

  Mistry, V V ^a  

^a NONE

Author keywords

Chymosin action on milk; Chymosin concentration and gel firmness, and enzyme kinetics; Chymosin in cheese making, and on cheese texture; Chymosin in milk, rennet coagulation and cheese characteristics; Chymosin on proteolysis in cheese; Chymosin, rennet, and rennin, used interchangeably; Genetic technology, fermentation produced chymosin; Milk coagulation and protein hydrolysis by chymosin; Rennet substitutes, proteolytic enzymes from plants, animals; Ripened cheese, initial biological identity in vat or press

Indexed keywords

EID: 84886112276     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118308035.ch11     Document Type: Chapter

References (36)

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