Blends of Cynara proteinases and chymosin for cheesemaking

J. A. O'Mahony; M. J. Sousa; P. L.H. McSweeney

Blends of Cynara proteinases and chymosin for cheesemaking

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Abstract

The use of milk clotting enzymes for cheesemaking was discussed. Blends of Cynara proteinases and chymosin were used as coagulants to manufacture cheddar-type cheeses. The blends were found to affect the patterns and extent of proteolysis in miniature cheddar-type cheeses.

Original language	English
Pages (from-to)	180
Number of pages	1
Journal	Australian Journal of Dairy Technology
Volume	57
Issue number	2
Publication status	Published - 2002

Cite this

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title = "Blends of Cynara proteinases and chymosin for cheesemaking",

abstract = "The use of milk clotting enzymes for cheesemaking was discussed. Blends of Cynara proteinases and chymosin were used as coagulants to manufacture cheddar-type cheeses. The blends were found to affect the patterns and extent of proteolysis in miniature cheddar-type cheeses.",

author = "O'Mahony, \{J. A.\} and Sousa, \{M. J.\} and McSweeney, \{P. L.H.\}",

year = "2002",

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T1 - Blends of Cynara proteinases and chymosin for cheesemaking

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AU - McSweeney, P. L.H.

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AB - The use of milk clotting enzymes for cheesemaking was discussed. Blends of Cynara proteinases and chymosin were used as coagulants to manufacture cheddar-type cheeses. The blends were found to affect the patterns and extent of proteolysis in miniature cheddar-type cheeses.

UR - https://www.scopus.com/pages/publications/0036056663

M3 - Article

AN - SCOPUS:0036056663

SN - 0004-9433

VL - 57

SP - 180

JO - Australian Journal of Dairy Technology

JF - Australian Journal of Dairy Technology

IS - 2

ER -

Blends of Cynara proteinases and chymosin for cheesemaking

Abstract

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