Development of a new recombinant starter culture bacterium for milk coagulation

Milk clotting enzyme is the key factor for the production of different types of cheese. Hence, calf rennet (chymosin) is traditionally used as a milk coagulant in cheese manufacturing. As the increase in cheese manufacturing globally, coincided with a decline in the supply of calf rennet, it became...

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Bibliographic Details
Main Author: Raftari, Mohammad
Format: Thesis
Language:English
Published: 2013
Online Access:http://psasir.upm.edu.my/id/eprint/43007/1/FSTM%202014%201R.pdf
http://psasir.upm.edu.my/id/eprint/43007/
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