Recombinant lamb chymosin as an alternative coagulating enzyme in cheese production.

Abstract

Recombinant lamb chymosin (RLC) was prepared and tested for its potential use in cheese production. The milk clotting activity and proteolytic activity of RLC were evaluated in comparison with commercial recombinant calf chymosin (RCC), cow rennet (CR), and microbial coagulant (MC). RLC, RCC, and MC showed similar responses to pH, with a sharp increase of… (More)

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Cite this paper

@article{Rogelj2001RecombinantLC, title={Recombinant lamb chymosin as an alternative coagulating enzyme in cheese production.}, author={Irena Rogelj and Bogdan Perko and Andrej Francky and Valentin Penca and J. Pungercar}, journal={Journal of dairy science}, year={2001}, volume={84 5}, pages={1020-6} }