+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

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.

(PDF emailed within 1 workday: $29.90)

Accession: 001790408

Download citation: RISBibTeXText

Related references

The proteolytic and curd-forming properties of microbial rennets and their use in the manufacture of cheese. XIX International Dairy Congress 1E: 702, 1974

Effect of microbial rennets on the quality of curd. Prumysl potravin: 28 (4) 201, 1977

Curd yield and rheology with different animal rennets and microbial coagulants. Scienza e Tecnica Lattiero Casearia 31(6): 363-378, 1980

Microstructure and some properties of curd made with calf rennet rennilase and suparen rennets. Chemie Mikrobiologie Technologie der Lebensmittel 10(5-6): 129-133, 1987

Identification of microbial rennets in mixtures with animal rennets, using sodium dodecylsulphate polyacrylamide gel electrophoresis. Scienza e Tecnica Lattiero Casearia 36(5, Suppl.): 464-472, 1985

Effect of manipulation of milk composition and curd forming conditions on the formation structure and properties of milk curd. Journal of Dairy Research 54(2): 303-314, 1987

Immunochemical detection of microbial rennets in calf rennets. Scienza e Tecnica Lattiero Casearia 26(1): 27-36, 1975

Microbial rennets: proteolytic and coagulating properties and their use in manufacture of the Crescenza cheese. Latte (7): 13-22, 1973

Biochemical properties of microbial proteases in the mixture with rennets of animal origin. XX International Dairy Congress, Vol E: 439-440, 1978

Microbial rennets: casein degradation properties and their use in the manufacture of Crescenza cheese. Latte 1 13-22, 1973

Quality of rennets for production of scalded curd cheeses. Pol' nohospodarstvo 19(5): 390-396, 1973

Curd forming and syneresis properties of soymilk. Karnataka Journal of Agricultural Sciences 11(3): 781-783, 1998

Improving curd-forming properties of homogenized milk. Jour Dairy Sci 38(1): 80-86, 1955

The curd-forming properties of milk as affected by the action of plasmin. International Dairy Journal 8(9): 807-812, 1998

Effect of preacidification of skimmilk on curd forming properties of two cultures. J. Dairy Sci, 50: 6, 944-45, 1967