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2014•Revista venezolana de ciencia y tecnología de alimentosRequires access

Effects of pH, NaCl, CaCl2 and temperature on the rennet strength of three types of coagulant/rennet.

O. T. Morillo Piña, Pablo J. García Lugo, Bermudez Guerrero, C. A. Borregales Torres, J. G. Barrios

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Key concepts: Rennet, Chemistry, Chymosin, Food science, Casein

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Effects of pH, NaCl, CaCl2 and temperature on the rennet strength of three types of coagulant/rennet. — Research Paper | ScholarLens