Survival and Distribution of Rennin During Cheddar Cheese Manufacture
Residual rennin in cheese whey and curd was measured by using a special sensitive substrate. The substrate was made by reconstituting 6 g NDM in 500 ml of buffer containing 0.2 M CaCl2, 0.5 M cacodylic acid and 0.2 M triethanolamine at pH 5.7. Cheese curd was blended into a 1:7 slurry (1 part curd,...
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| Format: | Others |
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DigitalCommons@USU
1969
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| Online Access: | https://digitalcommons.usu.edu/etd/4935 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5969&context=etd |