Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese

Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese

(2016) M. Soltani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties

(2014) A.A. Hayaloglu et al.   INTERNATIONAL DAIRY JOURNAL

Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese

(2013) A.C. Moynihan et al.   JOURNAL OF DAIRY SCIENCE

Effect of high-pressure-treated starter on ripening of Feta cheese

(2012) Dimitra Maniou et al.   Dairy Science & Technology

Effects of coagulant type on the physicochemical and organoleptic properties of Kashar cheese

(2011) KURBAN YASAR et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese

(2009) N. Bansal et al.   INTERNATIONAL DAIRY JOURNAL

Changes in the rheological properties of Iranian UF-Feta cheese during ripening

(2008) M. Karami et al.   FOOD CHEMISTRY

INFLUENCE OF RENNET CONCENTRATION ON RIPENING CHARACTERISTICS OF HALLOUMI CHEESE

(2008) M. GUVEN et al.   JOURNAL OF FOOD BIOCHEMISTRY