Extraction, Partial Purification and Characterisation of a Protease Extracted from Kesinai (Streblus Asper Lour.) Leaves, and its Potential Application in the Production of Cheddar Cheese

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Extraction, Partial Purification and Characterisation of a Protease Extracted from Kesinai (Streblus Asper Lour.) Leaves, and its Potential Application in the Production of Cheddar Cheese

Calf-rennet is a conventional milk-clotting enzyme, which is most widely used coagulant in cheese-making all over the world. The world wide reduced supply of calf rennet and increase of cheese production have led to a systematic investigation of calf-rennet substitutes. Extracts of ‘kesinai’ (Strebl...

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Bibliographic Details
Main Author:	Pagthinathan, Mylvaganam
Format:	Thesis
Language:	English English
Published:	2011
Subjects:	Cheddar cheese Cheesemaking Moraceae
Online Access:	http://psasir.upm.edu.my/id/eprint/19653/ http://psasir.upm.edu.my/id/eprint/19653/1/FSTM_2011_1.pdf

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