Microstructural Changes During Ripening of Cheddar Cheese Produced With Calf Rennet, Bovine Pepsin, and Porcine Pepsin

Milk-clotting and proteolytic activities of rennet, and of bovine pepsin and porcine pepsin

Patrick F. Fox · Journal of Dairy Research · 1969 · 90 citations

Life Sciences, Biochemistry, Enzymology +16

Cheddar Cheese Made With Bovine Pepsin II. Texture—Microstructure—Composition Relationships

D.W. Stanley, D.B. Emmons · Canadian Institute of Food Science and Technology Journal · 1977 · 40 citations

Agriculture, Dairy Science, Food Science +13

Modification of the Curd Firmness Test for Cottage Cheese

Peter W. Voisey, Douglas B. Emmons · Journal of Dairy Science · 1966 · 31 citations · Full text

Agriculture, Dairy Science, Food Science +13

A comparison of microstructures of Cheddar cheese curd manufactured with calf rennet, bovine pepsin, and porcine pepsin

M. F. Eino, D.A. Biggs, D.M. Irvine et al. · Journal of Dairy Research · 1976 · 30 citations

Agriculture, Dairy Science, Food Science +13

Comparing Proteolytic Action of Milk-Clotting Enzymes on Caseins and Cheese

R. Mickelsen, Nancy L. Fish · Journal of Dairy Science · 1970 · 26 citations · Full text

Agriculture, Dairy Science, Food Science +14