Food Biochemistry and Food Processing (2 edition)

(Steven Felgate) #1

BLBS102-c11 BLBS102-Simpson March 21, 2012 13:9 Trim: 276mm X 219mm Printer Name: Yet to Come


11 Chymosin in Cheese Making 231

Lucey JA. 2003. Rennet coagulation in milk. In: H Roginski,
JW Fuquay, PF Fox (ed.)Encyclopedia of Dairy Sciences, pp.
286–293. London: Academic Press.
Marzialli AS, Ng-Kwai-Hang KF. 1986. Relationship between milk
protein polymorphisms and cheese yielding capacity.J Dairy Sci
69: 1193–1201.
Maubois JL. et al. 1972. Proced ́ ́e traitement du lait et de sous-
produits laitiers.French Patent no.2 166 315.
Nair MG. et al. 2000. Yield and functionality of Cheddar cheese as
influenced by homogenization of cream.Int Dairy J10: 647–657.
Nishimori K. et al. 1981. Cloning inEscherichia coliof the struc-
tured gene of pro-rennin the precursor of calf milk—clotting
rennin.J Biochem90: 901–904.
Ortiz de Apodaca MJ. et al. 1994. Study of milk-clotting and
proteolytic activity of calf rennet, fermentation-produced chy-
mosin, vegetable and microbial coagulants.Milchwissenschaft
49: 13–16.

Pszczola DF. 1989. Rennet containing 100% chymosin increases
cheese quality and yield.Food Technol43(6): 84–89.
Rollema HS. 1992. Chapter 3. Casein association and micelle for-
mation. In: PF Fox (ed.)Advanced Dairy Chemistry. Vol. 1,
Proteins. Essex England: Elsevier Sci Publ Ltd.
Sousa M J. et al. 2001. Advances in the study of proteolysis during
cheese ripening.Int Dairy J11: 327–345.
Uchiyama H. et al. 1980. Purification of pro rennin MRNA and its
translation in vitro.Agric Biol Chem44: 1373–1381.
Vasbinder AJ. et al. 2003. Impaired rennetability of heated milk;
study of enzymatic hydrolysis and gelation kinetics.J Dairy Sci
86: 1548–1555.
Vieira de sa F, Barbosa M. 1970. Cheesemaking experiments using
a clotting enzyme from cardon(Cynara cardunculus)Proceed
18th Int Dairy Cong 1E:288.
Waugh DG, Von Hippel PH. 1956. Kappa-casein and the stabiliza-
tion of casein micelles.J Amer Chem Soc78: 4576–4582.
Free download pdf