Effects of animal rennet, fermentation-produced chymosin, and microbial coagulants on bovine milk coagulation properties
ABSTRACT: Coagulants play a crucial role in cheese production by catalyzing milk curdling, with traditional animal rennet long serving as the primary choice. However, due to cost, availability, and ethical concerns, various substitutes such as microbial coagulants and fermentation-produced chymosin...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030225001614 |
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