onr:"swepub:oai:slubar.slu.se:129801"
Search: onr:"swepub:oai:slubar.slu.se:129801" > Milk-Clotting Enzymes
- 1 of 1
- Previous record
- Next record
- To hitlist
Milk-Clotting Enzymes
-
- Andrén, Anders (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science
- (creator_code:org_t)
- ISBN 9783030554811
- 2021-01-08
- 2021
- English.
- In: Agents of Change : Enzymes in Milk and Dairy Products. - Cham : Springer International Publishing. - 9783030554811 ; , s. 349-362
- Book chapter (peer-reviewed)
Table of contents
Abstract
Subject headings
Close
No table of content available
- The use of milk-clotting enzymes in cheese making is one of the oldest enzymatic applications used by man and dates back at least 8000 years. There are different sources of milk-clotting enzymes (animal, microbial, plant), but the main origin has been an extract of suckling-calf abomasa (rennet). Rennet contains both chymosin and pepsin, and the ratio of these in the abomasal mucosa is very much influenced by both the feeding regime and the age of the ruminant, where milk-feeding and young age stimulate chymosin production. Today, milk-clotting enzymes (i.e., chymosin) are also produced via fermentation by use of recombinant DNA techniques. The most specific milk-clotting enzyme is chymosin, which has a high milk-clotting activity and a low general proteolytic activity. Chymosin of different species vary regarding the specific milk-clotting activity, which also is true for all the other milk-clotting enzymes (coagulants). Since calf rennet (i.e., 80–90% chymosin) from the beginning has been used in the development and production of most cheese varieties, the use of other coagulants will give different flavours of the cheeses compared using a preparations dominated by chymosin. For the analysis of the total milk-clotting activity of rennets and coagulants there are today international standard methods and units, replacing old methods and units such as Soxhlet. These topics are all reviewed in this chapter.
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Publication and Content Type
- ref (subject category)
- kap (subject category)
Find in a library
- Agents of Change : Enzymes in Milk and Dairy Products (Search for host publication in LIBRIS)
To the university's database
- 1 of 1
- Previous record
- Next record
- To hitlist
Find more in SwePub
- By the author/editor
- Andrén, Anders
- About the subject
-
- AGRICULTURAL SCIENCES
- AGRICULTURAL SCI ...
- and Agriculture Fore ...
- and Food Science
- Articles in the publication
- Agents of Change ...
- By the university
- Swedish University of Agricultural Sciences
Search outside SwePub
- Extend your search to:
- Google Book Search
- Google Scholar
Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.
- Copyright © LIBRIS - National Library Systems
- LIBRIS.kb.se
