Evaluation of Harp Seal Gastric Protease as a Rennet Substitute for Cheddar Cheese
- 1 January 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (1) , 179-182
- https://doi.org/10.1111/j.1365-2621.1983.tb14818.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Efficacy of Chicken Pepsin as a Milk Clotting EnzymeJournal of Food Protection, 1978
- Cheddar Cheese Made With Bovine Pepsin II. Texture—Microstructure—Composition RelationshipsCanadian Institute of Food Science and Technology Journal, 1977
- Enhancement of cheese flavors with microbial esterasesBiotechnology & Bioengineering, 1976
- Assessment of swine, bovine and chicken pepsins as rennet substitutes for Cheddar cheese-makingJournal of Dairy Research, 1972
- The Chemistry and Biochemistry of Cheese RipeningPublished by Elsevier ,1968
- Note on the action of vegetable rennets on sodium caseinateJournal of Dairy Research, 1963
- Studies on Rennin. II. On the Crystallisation, Stability and Proteolytic Activity of Rennin.Acta Chemica Scandinavica, 1959
- The purification and crystallization of renninBiochemical Journal, 1945
- THE ESTIMATION OF PEPSIN, TRYPSIN, PAPAIN, AND CATHEPSIN WITH HEMOGLOBINThe Journal of general physiology, 1938
- 176. The Determination of the nitrogen distribution in milkJournal of Dairy Research, 1938