COMPARISON OF CHEDDAR CHEESE MADE WITH A RECOMBINANT CALF CHYMOSIN AND WITH STANDARD CALF RENNET

被引：27

作者：

BINES, VE

YOUNG, P

LAW, BA

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1989年 / 56卷 / 04期

关键词：

D O I：

10.1017/S0022029900029186

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：657 / 664

页数：8

共 10 条

[1]

CHAPMAN HR, 1963, J SOC DAIRY TECHNOL, V16, P139

[2] CHEDDAR CHEESE-MAKING WITH RECOMBINANT CALF CHYMOSIN SYNTHESIZED IN ESCHERICHIA-COLI [J].

GREEN, ML ;

ANGAL, S ;

LOWE, PA ;

MARSTON, FAO .

JOURNAL OF DAIRY RESEARCH, 1985, 52 (02) :281-286

[3]

Hicks C. L., 1984, Journal of Dairy Science, V67, P73

[4] ACCELERATED CHEESE RIPENING WITH FOOD GRADE PROTEINASES [J].

LAW, BA ;

WIGMORE, A .

JOURNAL OF DAIRY RESEARCH, 1982, 49 (01) :137-146

[5] HYDROLYSIS OF FAT AND PROTEIN IN SMALL CHEESES MADE UNDER ASEPTIC CONDITIONS [J].

REITER, B ;

SOROKIN, Y ;

PICKERIN.A ;

HALL, AJ .

JOURNAL OF DAIRY RESEARCH, 1969, 36 (01) :65-&

[6]

Reville W. J., 1978, Irish Journal of Food Science and Technology, V2, P67

[7]

1963, BSI770 BRIT STAND

[8]

1955, BSI696 BRIT STAND

[9]

1963, BSI1741 BRIT STAND

[10]

1982, IDF110 STAND

← 1 →