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Production of fungal rennet substitute for cheese making


Production of fungal rennet substitute for cheese making



Journal of Food Science and Technology (Mysore) 13(4): 187-191



ISSN/ISBN: 0022-1155

An aqueous extract of Rhizopus oligosporus (CFTRI 1104), grown at 30 deg C for 72 h on wheat bran semi-solid medium, possessed high milk clotting (MC) activity and relatively low proteolytic activity. Some characteristics of the Rhizopus MC enzyme are given. Cheddar cheeses made with the Rhizopus enzyme had similar curd working properties at cutting, cooking, cheddaring and pressing, and gave similar yields to control cheeses made with rennet.

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Accession: 000469976

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Related references

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