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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Bibliographic Details
Main Author: Lopez Diaz, Jose Alberto
Other Authors: Gutiérrez Méndez, Nestor, Chávez Garay, Dely Rubi, Leal Ramos, Martha Yarely, García Triana, Antonio
Format: Capítulo de libro
Published: Apple Academic Press 2020
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