Original scientific paper

Exogenous proteinases in dairy technology

P.F. Fox ; School of Food & Nutritional Sciences, University College Cork, Ireland

Abstract

The principal applications of proteinases in dairy technology are in cheese manufacture. The enzymatic primary phase and non-enzymatic secondary phase of rennet coagulation of milk are reviewed. Aspects of veal rennet substitutes are briefly discussed and developments in immobilized rennets considered in detail. The possibility of accelerating cheese ripening via added proteinases is also considered. Minor applications of proteinases including production of protein hidrolyzates, protein modification and baby food manufacture are reviewed.

Keywords

dairy technology; exogenous proteinases

Hrčak ID:

97123

URI

https://hrcak.srce.hr/97123

Publication date:

1.12.1980.

Article data in other languages: croatian

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