Development of a new recombinant starter culture bacterium for milk coagulation
Milk clotting enzyme is the key factor for the production of different types of cheese. Hence, calf rennet (chymosin) is traditionally used as a milk coagulant in cheese manufacturing. As the increase in cheese manufacturing globally, coincided with a decline in the supply of calf rennet, it became...
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2013
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/43007/1/FSTM%202014%201R.pdf |