JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 62 No. 10 1567-1569
© 1979 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Mulvihill, D. M.
Right arrow Articles by Fox, P. F.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Mulvihill, D. M.
Right arrow Articles by Fox, P. F.

Manufacture of Coagulant-Free Cheese with Piglet Gastric Proteinase

D. M. Mulvihill, T. M. Collier and P. F. Fox

Department of Food Chemistry, University College, Cork, Ireland

ABSTRACT

Piglet gastric proteinase was weakly proteolytic on bovine {alpha}sl-casein. Preliminary experiments indicate that this enzyme might be satisfactory for the manufacture of cheese in which the milk-coagulating enzyme is not actively proteolytic against the major caseins, but further confirmatory work is needed.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1979 by the American Dairy Science Association ®.