COMPARISON OF MICROSTRUCTURES OF CHEDDAR CHEESE CURD MANUFACTURED WITH CALF RENNET, BOVINE PEPSIN, AND PORCINE PEPSIN

被引：27

作者：

EINO, MF ^{[1
]}

BIGGS, DA ^{[1
]}

IRVINE, DM ^{[1
]}

STANLEY, DW ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH,ONTARIO,CANADA

来源：

JOURNAL OF DAIRY RESEARCH | 1976年 / 43卷 / 01期

关键词：

D O I：

10.1017/S002202990001565X

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：113 / &

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[7]

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[8] MILK-CLOTTING AND PROTEOLYTIC ACTIVITIES OF RENNET, AND OF BOVINE PEPSIN AND PORCINE PEPSIN [J].

FOX, PF .

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[9] ASSESSMENT OF SWINE, BOVINE AND CHICKEN PEPSINS AS RENNET SUBSTITUTES FOR CHEDDAR CHEESE-MAKING [J].

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[10]

Hall D. M., 1972, New Zealand Journal of Dairy Science and Technology, V7, P95

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