Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese
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- 作者：M. Soltania ; O.S. Boranb ; A.A. Hayaloglub ; adnan.hayaloglu@inonu.edu.tr" class="auth_mail" title="E-mail the corresponding author
- 关键词：UF cheese ; Rheology ; Microstructure ; Coagulant ; Camel chymosin
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：68
- 期：Complete
- 页码：724-728
- 全文大小：780 K
文摘
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Clotting enzymes are crucial role in cheese making and cheese rheology.
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Clotting enzymes may also changes cheese microstructure.
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Camel chymosin has different clotting power than others.
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Microbial rennets are stronger proteolytic activity than camel chymosin.
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Differences in clotting power changed cheese rheology.
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