Concepedia

Novel milk-clotting enzyme from Bacillus stearothermophilus as a coagulant in UF-white soft cheese

Samia A. Ahmed, Hala R. Wehaidy, Osama Ibrahim, Salem Abd El Ghani, Mahmoud El-Hofi

Biocatalysis and Agricultural Biotechnology · 2016 · 45 citations · 21 references

DOI

Concepts

References

21

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

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Advances in the study of proteolysis during cheese ripening

Maria J. Sousa, Ylva Ardö, Paul L.H. McSweeney · International Dairy Journal · 2001 · 686 citations

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Flavor of Cheddar Cheese: A Chemical and Sensory Perspective

T. K. Singh, M.A. Drake, Keith R. Cadwallader · Comprehensive Reviews in Food Science and Food Safety · 2003 · 412 citations

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Effects of pH, temperature, CaCl2 and enzyme concentrations on the rennet-clotting properties of milk: a multifactorial study

Ana Isabel Nájera, Mertxe de Renobales, Luis Javier R. Barrón · Food Chemistry · 2002 · 132 citations

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Production and characterization of a milk-clotting protease in the crude enzymatic extract from the newly isolated Thermomucor indicae-seudaticae N31

Carolina Merheb‐Dini, Eleni Gomes, Maurício Boscolo et al. · Food Chemistry · 2009 · 99 citations

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