A comparison of microstructures of Cheddar cheese curd manufactured with calf rennet, bovine pepsin, and porcine pepsin
- 1 February 1976
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 43 (1) , 113-115
- https://doi.org/10.1017/s002202990001565x
Abstract
Summary: Calf rennet, bovine pepsin, and porcine pepsin were used to produce cheese curd, using the same milk and lactic culture for each. Specimens were prepared for scanning electron microscope examination by a modified critical-point drying technique.From examination of the micrographs, the curd made with bovine and porcine pepsin were similar in structure and in orientation of the coagulated protein, whereas the curd produced with rennet was different, having a more compact and organized structure.This publication has 11 references indexed in Scilit:
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