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Curd forming properties of microbial rennets



Curd forming properties of microbial rennets



Indian Journal of Dairy Science 41(4): 462-466



Curd-forming properties of enzyme preparations from Bacillus subtilis K-26 (B) and Absidia ramosa (M) were compared with those of calf rennet (CR). The milk-clotting activity:proteolytic activity ratio of the 3 enzymes resp. was 0.0076, 0.0066 and 0.023. Enzyme B alone or in 1:1 mixture with C failed to clot raw milk within 30 min at 30 degrees C.

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Accession: 001790408

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