The distribution of rennet activity between the cheese aging process and whey is not influenced by the association of enzymes with caseins

The division of rennet in cheesemaking is split between the curd and whey, influencing the taste and texture of aged cheeses. Our study aimed to examine how raising the protein concentration in reconstituted skim milk (up to 8.8 %) affects the distribution of calf rennet activity (RA) in rennet curd...

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Bibliografische Detailangaben

Hauptverfasser:	Seyed Mehrdad Mirsalami, Mahsa Mirsalami, Afshar Alihosseini, Amin Ghodousian
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2024-06-01
Schriftenreihe:	Heliyon
Schlagworte:	Rennet activity partitioning Rennet curd Rennet whey Calf rennet Milk concentration
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S240584402408294X
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