Quantifying Thermally Induced Flowability of Rennet Cheese Curds
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چکیده
منابع مشابه
Ras Cheese Making with Vegetable Coagulant - a Comparison with Calf Rennet
Ras cheeses were manufactured using aqueous extract of globe artichoke or artichoke flowers (Cynara scolymus) proteinase as coagulant were compared to calf rennet. There were slight differences between chemical composition of cheese made using vegetable coagulants or calf rennet. Cheeses manufactured with artichoke extract as coagulant exhibited higher (p < 0.05) levels of water soluble nitroge...
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E3d was )ess thermostable than E3c; E3d and E3c lost half of their original activities upon incubations for 30 min at 790C and 900C, respective]y. Heat treatment of E3d raised the fluorescence ;ntensities of Trp residue, intrinsic FAD, and extrinsic 8-anilinonaphthalene-1-sulfonate. E3d lost FAD, and inactive E3d polypeptides were aggregated. The sulfonate bound to the aggregate became notably ...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2015
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2014.978009