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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...
Effect of Salt and Chymosin on the Physico-Chemical Properties of Feta Cheese During Ripening
Feta cheese salt rennet
2008/3/28
The physico-chemical properties during ripening of Feta cheese made from bovine milk were monitored at 7-d intervals for 63 d. Samples were analyzed for moisture, fat, protein and ash contents, salt u...
Chymosin Activity Against s1-Casein in Model Systems: Influence of Whey Proteins
whey proteins chymosin s1-casein inhibition
2008/3/27
The influence of native or heat-denatured -lactalbumin (LA) and ß-lactoglobulin (LG) on chymosin activity against s1-casein (CN) inbuffered and simulated milk ultrafiltrate model systems was eva...
Casein Micelles Partially Hydrolyzed by Chymosin to Modify the Texture of Lowfat Ice Cream
ice cream low fat chymosin texture
2008/3/23
Lowfat (2%) ice cream was prepared from mixes that were subjected to limited proteolysis with chymosin. The mix was treated with either .64 or .85 IMCU (international milk-clotting units) of chymosin/...
The Effect of Liposome Encapsulation of Chymosin Derived by Fermentation on Manchego Cheese Ripening
liposome encapsulation of chymosin Kluyveromyces heris Manchego cheese
2008/3/19
The effect of liposome-encapsulated chymosin derived by fermentation (Kluyveromyces lactis) on Manchego cheese characteristics was investigated. Encapsulation efficiency was 12.6% when the enzyme was ...