Characterization Of Milk Clotting Activities from Microbial Sources and Their Food Applications

Chandramouli, A. (2006) Characterization Of Milk Clotting Activities from Microbial Sources and Their Food Applications. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Reviews the available literature on milk clotting enzymes, giving a broader view of proteases which hydrolyze proteins by cleaving the peptide bond,importance of milk clotting enzymes and food applications of milk clotting enzymes which is mainly in the manufacture of cheese. Rennet from plant sources, animal sources and microbial sources were investigated with the aim of replacing calf rennet. Recombinant rennins has also been produced. Several aspartyl protease genes from molds and bacteria have been cloned and expressed. Milk clotting is the most important step during the manufacture of cheese. The effect of pH, temperature, CaCl2, sodium chloride have been studied on the milk clotting properties.
Uncontrolled Keywords:	milk clotting food applications enzymes milk clotting proteases
Subjects:	600 Technology > 08 Food technology 600 Technology > 08 Food technology > 27 Dairy products 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Jul 2007 10:20
Last Modified:	28 Dec 2011 09:29
URI:	http://ir.cftri.res.in/id/eprint/1301

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