Composition of Cheddar Cheese Made With Different Milk Clotting Enzymes

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Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate

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Milk for cheese production in Ireland is predominantly produced by pasture-fed spring-calving herds. Consequently, there are marked seasonal changes in milk composition, which arise from the interactive lactational, dietary and environmental factors. In this study, Cheddar cheese was manufactured on a laboratory scale from milk taken from a spring calving herd, over a 9-month lactation cycle be...

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Milk-clotting Enzymes from Microorganisms.

A total of 230 cultures of fungi and 43 cultures of bacteria, isolated from such sources as soil, butter, and milk, were screened for their milk-clotting activity. The fungi were cultivated on semisolid media, and the bacteria were grown in milk media in shake culture. Phytic acid, added as calcium phytate, was found to stimulate production of the enzyme in most of the bacterial isolates. Prote...

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ژورنال

عنوان ژورنال: Journal of Dairy Science

سال: 1977

ISSN: 0022-0302

DOI: 10.3168/jds.s0022-0302(77)84063-0