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Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese
Calf rennet has long been used in cheese‐making. Because of calf rennet shortage and high cost, novel proteases were needed to meet industry's increasing enzyme demand. Recombinant chymosins and camel chymosin were started to be used in the industry. There is no study in the literature subjecti...
Uloženo v:
| Vydáno v: | Food Sci Nutr |
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| Hlavní autoři: | , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
John Wiley and Sons Inc.
2018
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6021729/ https://ncbi.nlm.nih.gov/pubmed/29983974 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.649 |
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