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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| Other Authors: | , , , |
| Format: | Capítulo de libro |
| Language: | en_US |
| Published: |
Apple Academic Press
2020
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| Subjects: | |
| Online Access: | https://doi.org/10.1201/9780429322341 https://www.taylorfrancis.com/books/e/9780429322341 |
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