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Short Communication: Stability of Chymosin and Cyprosins Under Milk-Coagulation and Cheese-Ripening Conditions
cyprosins chymosin milk coagulation cheese ripening
2008/3/31
Chymosin was stable under milk-coagulation and cheese-ripening conditions with a loss of activity not exceeding 8% of the initial level. Cyprosins lost up to 33% of their activity under milk-coagulati...
Milk protein genotypes and milk coagulation properties of Estonian Native cattle
Estonian Native cattle milk protein polymorphism coagulation properties
2010/8/9
The genetic variation of ás1-, â- and ê-caseins and b-lactoglobulin was determined and their effects on the rennet coagulation properties were examined using 335 milk samples from 118 Estonian N...
Influence of the Amount of Rennet, Calcium Chloride Addition, Temperature, and High-Pressure Treatment on the Course of Milk Coagulation
coagulation milk rennet calcium chloride temperature high pressure
2014/3/14
Coagulated gel was characterised using an oscillation rheometer Rheostress RS 150. The influence was monitored of the additions
of rennet and CaCl
2
, of temperature, and of high-pressure treatment...