Application of dairy peptidases to produce rennet cheese
Seiten
2024
Our Knowledge Publishing (Verlag)
978-620-7-18039-4 (ISBN)
Our Knowledge Publishing (Verlag)
978-620-7-18039-4 (ISBN)
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Peptidases are enzymes capable of cleaving peptide bonds from other proteins. These enzymes have a wide range of applications, from the food industry to leather and skin processing and drug formulations. Peptidases have also been used in the dairy industry to produce cheese. The coagulation of milk caseins is the main step in the production of rennet-type cheeses. Due to restrictions on the consumption of foods that use animal rennet for reasons of dietary habits (vegetarianism) or for religious reasons (Judaism and Islam), the search for alternative coagulating enzymes to chymosin has intensified, so important research has been carried out in order to find an option among plant peptidases for the development of cheeses with sensory characteristics that are pleasing to the general dairy consumer public.
Bachelor's degree in Biotechnology from the Federal University of Ceará and Master's degree in Biochemistry from the same institution.
Erscheinungsdatum | 24.02.2024 |
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Sprache | englisch |
Maße | 152 x 229 mm |
Gewicht | 122 g |
Themenwelt | Naturwissenschaften ► Biologie ► Biochemie |
Schlagworte | milk coagulation • peptidases • vegetable rennet |
ISBN-10 | 620-7-18039-9 / 6207180399 |
ISBN-13 | 978-620-7-18039-4 / 9786207180394 |
Zustand | Neuware |
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