Abstract
Key words
References
-
Étude biochimique d’une protéase coagulante produite par Mucor miehei.Le Lait. 1972; 517: 407
-
Making Grana cheese using Noury rennet from Mucor pusillus.Mondo Latte. 1974; 28 (Dairy Sci. Abstr. 37: 2047.): 573
-
Suitability of some microbial coagulants far Fela cheese manufacture.J. Dairy Res. 1984; 51: 141
-
The use of a partial substitute of calves’ rennet in making Domiati cheese.Egypt. J. Dairy Sci. 1977; 5: 47
-
Utilisation de la pepsine bovine en fabrication de fromage Feta fait à partir du lait de brebis.Le Lait. 1983; 63: 416
-
Manufacture of Gruyère-type cheese with 50:50 rennet/swine pepsin.J. Dairy Res. 1981; 48: 513
-
Testing of Chr. Hansen's animal rennet Stanimal.Statens Forsogsmejeri, Hillerod, DK1978 (Rep. No. 227)
-
Testing of the microbial rennet Rennilase.Statens Forsogsmejeri, Hillerod, DK1978 (Rep. No. 228)
-
Cheese-making experiments carried out on some Italian cheeses with vegetable rennet from Cardo (Cynara cardunculus L.).Sci. Tec. Latt.-Casearia. 1981; 32: 203
Carbone, E., and G. C. Emaldi. 1973. Manufacture of Taleggio cheese using a 50:50 mixture of rennet and pig pepsin. Ann. Inst. Sper. Latt.-Casearia (1971/1973) 1:81.(Dairy Sci. Abstr. 38:497.)
Carbone, E., G. C. Emaldi, and L. Clari. 1973. Studies on microbial coagulating enzymes. I. Manufacture of soft cheeses with an enzyme from Mucor miehei. Ann. Inst. Sper. Latt.-Casearia (1971/1973), 1:39.(Dairy Sci. Abstr. 38:490.)
Carbone, E., G. C. Emaldi, and L. Clari. 1973. Studies on microbial coagulating enzymes. IV. Manufacture of soft cheeses with an enzyme from Endothia parasitica. Ann. Inst. Sper. Latt.-Casearia (1971/1973) 1:71.(Dairy Sci. Abstr. 38:495.)
-
Investigation on the products of casein degradation by various proteolytic enzymes using polyacrylamide gel electrophoresis.Milchwissenschaft. 1978; 33: 548
-
Microbial rennets: proteolytic and curding properties and their use in manufacture of the “Crescenza” cheese.Latte. 1973; (No. 7):13
-
Curd yield and rheology with different animal rennets and microbial coagulants.Sci. Tec. Latt.-Casearia. 1980; 31: 363
-
Development and sustainability of local milk coagulants for malting hard and semi-hard cheeses.Philipp. J. Sci. 1983; 112: 181
-
Cheddar cheese trials with Mucor miehei enzymes.J. Dairy Sci. 1975; 58: 795
-
Milk-clotting and cheese-ripening enzymes. Proc. Specialty Cheeses for Australia Seminar II.Aust. Soc. Dairy Technol., Melbourne, Aust.1985
-
Milk-clotting enzymes. 2. Estimating cheese yield losses from proteolysis during cheese making.J. Dairy Sci. 1990; 73: 2016
Emmons, D. B., D. C. Beckett, and M. Binns. 1978. Proteolysis by milk-coagulating enzymes during cheese-making. XX Int. Dairy Congr. E:491.
-
Milk-clotting enzymes. 1. Proteolysis during cheese-making in relation to estimated losses of yield.J. Dairy Sci. 1990; 73: 2007
-
Predictive formulas for yield of cheese from composition of milk.J. Dairy Sci. 1990; 73: 1365
-
Cheddar cheese manufacture with pepsin and rennet.Can. Inst. Food Technol. J. 1971; 4: 31
-
Cheddar cheese made with bovine pepsin. I. Yield and quality of cheese.Can. Inst. Food Sci. Technol. J. 1976; 9: 189
-
Role of coagulating enzymes in the curing and cost of Cheddar cheese.in: Proc. 8th Bienn. Cheese Ind. Conf., Utah State Univ., Logan1988
-
Comparison of calf rennet and modified Mucor miehei coagulant in Cheddar cheese.Aust. J. Dairy Technol. 1988; 43: 12
-
Efficacy of chicken pepsin as a milk clotting enzyme.J. Food Prot. 1978; 41: 684
-
The preparation and assessment of a suitable Mucor pusillus Lindt proteinase-swine pepsin mixture for Cheddar cheese- making.J. Dairy Res. 1975; 42: 297
-
Distribution of milk-clotting enzymes between curd and whey and their survival during cheese-making.J. Dairy Sci. 1977; 60: 862
-
Étude comparative de l’activité coagulante et du pouvoir protéoltique de la présure animale et de trois de ses succédanés.Le Lait. 1973; 53: 610
-
Comparison of the proteolytic action of rennet extract and pepsin on casein fractions.Milchwissenschaft. 1972; 27: 470
-
Action of rennet and other milk clotting enzymes on casein fractions.Milchwissenschaft. 1971; 26: 671
-
Usage du mélange de la pepsine avec des préparations “Fromase” ou “Milcozyme” pour la fabrication des fromages Tilsit et Camembert.Le Lait. 1982; 62: 166
-
Utilisation du mé1ange de la pepsine avec la préparation microbienne “Fromase” dans la fabrication des fromages Edarn et Kortowski.Le Lait. 1982; 62: 75
-
The replacement of calf rennet by microbial and other proteolytic enzymes during the clotting of milk.Ann. Technol. Agric. 1972; 21: 357
-
Coagulating enzymes in cheese-making1978.Dairy Ind. Int. 1978; 43: 7
-
Control of cheese yields in Friesland. Biennial Cheese Conference.Utah State University, Logan1978
-
Gouda cheese made with microbial rennets derived from Mucor miehei.Milchwissenschaft. 1973; 28: 87
-
Substitutes for calf rennet.Int. Dairy Fed., Bruxelles, Belgium1973 (Doc. 74)
-
Technological suitability of rennet substitutes.Int. Dairy Fed., Bruxelles, Belgium1976 (Doc. 91)
-
Présure bovine et fabrication de frontage Gouda.Rev. Agric. 1977; 30: 707
-
Comment ramener à la même teneur en substance sèche des fabrications de fromage en vue de comparer les “rendements” respectifs du lait en fromage.Rev. Laitière Française. 1967; 239: 15
-
Action protéolytique d’une enzyme coagulante comparèe à celle de la preśure.Le Lait. 1969; 49: 498
-
Presentation of experimental results.Can. J. Plant Sci. 1981; 61: 799
-
Impact of new milk clotting enzymes on cheese technology.J. Dairy Sci. 1975; 58: 1739
-
Milk and whey protein composition, distribution, and cheese yield of Canadian Cheddar cheese from four milk clotting enzymes.J. Dairy Sci. 1974; 57: 598
-
Ovine pepsin: suitability as a rennet substitute.Ir. J. Agric. Res. 1973; 12: 267
-
Proteolysis caused by rennets during cheese cooking.Meijeritieteellinen Aikakauskirja. 1980; 38: 33
-
Microbial coagulants – a critical review.Dairy Ind. Int. 1977; 42: 50
-
The relation between the protein content of milk and cheese yield.Neth. Milk Dairy J. 1964; 18: 155
-
Proteolytic activity of coagulating preparations of microbial origin depending on a land of substrate.Milchwissenschaft. 1974; 19: 742
-
Proteolysis by proteases of Bacillus subtilis used to make Canadian Cheddar cheese.J. Dairy Sci. 1973; 56: 317
-
Étude d’une protéase coagulante produite par Mucor miehei. II. Utilisation de la Rennilase dans la fabrication de fromages à pâtes molles.Le Lait. 1972; 52: 654
-
Étude d’une protéase coagulante produite par Mucor miehei. III. Utilisation de la Rennilase dans la fabrication de fromages à pâte pressée non cuite et de fromages à pâte pressée cuite.Le Lait. 1973; 53: 154
-
Étude d’un enzyme coagulant microbien dérivé de Endothia parasitica. II. Fabrications expérimentales de fromages à pâte molle et à pâte cuite avec l’enzyme coagulant Pfizer.Le Lait. 1969; 49: 40
-
Étude de l’aptitude fromagère d’une préparation enzymatique coagulante thermolabile extraite de Mucor miehei. A. Expérimentation en fabrication de fromage à pâte molle de type Camembert.Le Lait. 1981; 61: 381
-
Étude de l’aptitude fromagère d’une préparation enzymatique coagulante thermolabile extraite de Mucor miehei. B. Expérimentation en fabrication de fromage à pâte pressée de type Saint-Paulin.Le Lait. 1981; 61: 458
-
Characterization of the microbial rennet Fromase.Milchwissenschaft. 1978; 33: 34
-
Proteolytic activity of microbial rennet substitutes.Rocz. Inst. Przemyslu Mleczarslriego. 1974; 16 (Dairy Sci. Abstr. 37:4413.): 27
-
Commercial cheese-making with Japanese microbial rennet.N. Z. J. Dairy Technol. 1969; 4: 128
-
Estimation of proteolytic activity milk coagulating enzymes.Milchwissenschaft. 1973; 28: 779
Sergeeva, E. G., A. I. Dolzhenkova, V. I. Zvyagintsev, and P. R. Krasheninin. 1974. Possible criteria for assessment of the suitability of enzymes of microbial origin as rennet substitutes. XIX Int. Dairy Congr. IE:330.
-
Effects of enzyme choice and fractionation of commercial enzyme preparations on protein recovery in curd.J. Dairy Sci. 1985; 68: 1074
-
Uber die Verwendung von Rennilase zur Herstellung von Trappisten- Kaschkaval- und Salzlakenkase.Milchwissenschaft. 1974; 29: 656
-
Statistical methods.5th ed. Iowa State College Press, Ames1956
-
Cheddar cheese made with chicken pepsin.Can. Inst. Food Sci. Technol. J. 1980; 13: 97
-
Kaseausbeute bei Verwendung verschiedener tierischer Labpraparate.Milchwissenschaft. 1980; 35: 212
-
Verwendung von Rinderpepsin zur Kaseherstellung.Dtsch.-Milchwirtschaft. 1975; 26: 1485
-
Untersuchungen zur Verwendung von Lab aus Endothia parasitica zur Kaseherstellung.Milchwissenschaft. 1970; 25: 211
-
Studies on the use of Mucor miehei rennet in cheese-making.Kiel. Milchwirtsch. Forschber. 1971; 23 (Dairy Sci. Abstr. 33:3304.): 57
-
Studies on cheese-making using milk clotting enzyme Mucor pusillus Lindt. II. Cheese-making experiment.Jpn. J. Zootech. Sci. 1964; 35 (Dairy Sci. Abstr. 35: 229.): 229
-
Studies on cheese-making using milk clotting enzyme of Mucor pusillus Lindt. I. Rennet properties of the enzyme.Jpn. J. Zootech. Sci. 1964; 35 (Dairy Sci. Abstr. 27: 928.): 221
-
Utilisation d’une préparation de pepsine bovine dans la fabrication de fromages à pâte molle, à pâte pressée et à pâte cuite.Rev. Laitière Française. 1977; 350: 1
van den Berg, G., and E. de Vries. 1976. Bovine rennet for the manufacture of Gouda cheese. NIZO-Rapporten R103, Nederlands Instituut voor Zuivelonderzoek, Ede, Neth.
-
Breakdown of casein by rennet and microbial milk-clotting enzymes.Neth. Milk Dairy J. 1972; 26: 47
-
Cheese.Orange Judd Co., Inc., New York, NY1949
-
Quoted by M. L. Green in Review of the progress of dairy science: milk coagulants.J. Dairy Res. 1977; 44: 159
Zwaginga, P., P. J. Alderlieste, and T. Robbertson. 1969. Production of factory-made cheese with a mixture of pepsin and calf rennet. NIZO-Rapporten No. 77. Nederlands Instituut voor Zuivelonderzoek, Ede, Neth.
Article info
Publication history
Identification
Copyright
User license
Elsevier user license |Permitted
For non-commercial purposes:
- Read, print & download
- Text & data mine
- Translate the article
Not Permitted
- Reuse portions or extracts from the article in other works
- Redistribute or republish the final article
- Sell or re-use for commercial purposes
Elsevier's open access license policy