Cheddar cheesemaking with recombinant calf chymosin synthesized in Escherichia coli
- 1 May 1985
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 52 (2), 281-286
- https://doi.org/10.1017/s0022029900024158
Abstract
SUMMARY: The cheesemaking properties of recombinant chymosin from Escherichia coli were compared with those of standard rennet in parallel trials with three single strain starters. For each pair of cheeses the cheesemaking characteristics, recoveries of milk solids in the curds and compositions were similar. The rates and types of proteolysis and texture development during ripening between cheeses made with the two coagulants were not significantly different.This publication has 13 references indexed in Scilit:
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