Camel Milk-Clotting Using Plant Extracts as a Substitute to Commercial Rennet

Biophysical evaluation of milk-clotting enzymes processed by high pressure

(2017) Bruno Ricardo de Castro Leite Júnior et al.   FOOD RESEARCH INTERNATIONAL

Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review

(2017) Amal Ben Amira et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Factors influencing the gelation and rennetability of camel milk using camel chymosin

(2016) Yonas Hailu et al.   INTERNATIONAL DAIRY JOURNAL

Plant proteases as milk-clotting enzymes in cheesemaking: a review

(2013) Manzoor Ahmad Shah et al.   Dairy Science & Technology

Comparison of the milk-clotting properties of three plant extracts

(2013) Miguel A. Mazorra-Manzano et al.   FOOD CHEMISTRY

Kiwifruit (Actinidia deliciosa) extract shows potential as a low-cost and efficient milk-clotting agent

(2013) Milica M. Grozdanovic et al.   INTERNATIONAL DAIRY JOURNAL

Comparison of the Proteolytic Activities of New Commercially Available Bacterial and Fungal Proteases toward Meat Proteins

(2013) Minh Ha et al.   JOURNAL OF FOOD SCIENCE

Characterization of the non-coagulating enzyme fraction of different milk-clotting preparations

(2012) Odile Rolet-Répécaud et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of pH and Temperature on the Activity of Enzymatic Extracts from Pineapple Peel

(2011) Marialice Pinto Coelho Silvestre et al.   Food and Bioprocess Technology

Purification, characterization, and milk coagulating properties of ginger proteases

(2011) X.W. Huang et al.   JOURNAL OF DAIRY SCIENCE

Native and Biotechnologically Engineered Plant Proteases with Industrial Applications

(2010) Lucía Feijoo-Siota et al.   Food and Bioprocess Technology

Recent advances in milk clotting enzymes

(2010) MANDY JACOB et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Production of novel dairy products using actinidin and high pressure as enzyme activity regulator

(2009) George I. Katsaros et al.   Innovative Food Science & Emerging Technologies

Characterization of ginger proteases and their potential as a rennin replacement

(2009) Hou-Pin Su et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE