Milk-clotting enzymes: S.elaeagnifolium as an alternative source
Proteases are one of the most used enzymes in the food industry, including the dairy industry. The coagulation of milk requires a protease capable of hydrolyzing caseins in such a way that electrostatic and steric repulsion be reduced. Animal-origin proteases like chymosin and pepsin have been us...
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| Jazyk: | en_US |
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Apple Academic Press
2020
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| On-line přístup: | https://doi.org/10.1201/9780429322341 https://www.taylorfrancis.com/books/e/9780429322341 |
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