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Preliminary studies on rennin-like enzyme from Rhizopus oligosporus for cheese making.
Nand, K. and Rao, K. S. N. (1989) Preliminary studies on rennin-like enzyme from Rhizopus oligosporus for cheese making. Chemie Mikrobiologie Technologie der Lebensmittel, 12 (4). 97-104 ; 17 ref..
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Abstract
Action of a crude proteinase preparation from Rhizopus oligosporus (ROP) was studied in cows' and buffaloes' milk. 2 proteinases were recovered from hydrolysis of gelatin and haemoglobin, but hydrolysis of casein yielded only a single proteinase. Clotting activity was higher in whole milk than in skim milk; buffaloes' milk clotted faster than cows' milk. Optimum enzymic conditions were 60
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | CHEESEMAKING-; ENZYMES-; ENZYMES-MILK-CLOTTING; FUNGI-; PROCESSING-; PROTEINASES-; RHIZOPUS-; PRODUCT-TECHNOLOGY; RENNETS- |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 27 Dairy products |
| Divisions: | Food Microbiology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 03 Feb 2022 09:18 |
| Last Modified: | 03 Feb 2022 09:18 |
| URI: | http://ir.cftri.res.in/id/eprint/8007 |
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