RVCTA Volumen 5 - Número 1

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M.V. 2003. Effect of gelation temperature
on the properties of skim milk gels made
from plant coagulants and chymosin.
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Foda, Mohamed S.; Moharam, Maysa E.;
Ramadan, Amal and El-Bendary, Magda
A. 2012. Over production of milk clotting
enzyme from Rhizomucor miehei through
adjustment of growth under Solid state
fermentation conditions. Australian
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6(8):579-589.
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Rennets: their role in milk coagulation and
cheese ripening. In Microbiology and
biochemistry of cheese and fermented
milk. (pp. 9, 10). London, UK: Chapman
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The production, action and application of
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Hashem, Amal M. 1999. Optimization of milkclotting
enzyme productivity by
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Houen, Gunnar; Madsen, Mads T.; Harlow,
Kenneth W.; Lønblad, Peter and
Foltmann, Bent. 1996. The primary
structure and enzymic properties of
procine prochymosin and chymosin. The
International Journal of Biochemistry &
Cel Biology. 28(6):667-675.
Jacob, Mandy; Jaros, Doris and Rohm, Harald.
2011. Recent advances in milk clotting
enzymes. International Journal of Dairy
Technology. 64 (1):14-33.
Kaewphuak, Sasitorn. 2011. Characterization of
milk-clotting enzymes from bacteria
isolated from fish sauce fermentation.
Master Thesis. Suranaree University of
Technology, Thailand.
Khademi, F.; Abachi, S.; Mortazavi, A.;
Ehsani, M.A.; Tabatabaei, M.R. and
Malekzadeh, F.A. 2013. Optimization of
fungal rennet production by local isolate
of Rhizomucor nainitalensis under solid
substrate fermentation system. IOSR
Journal of Pharmacy and Biological
Sciences. 5(2):115-121.
Kumar, Ashwani; Sharma, Jitender; Mohanty,
Ashok Kumar; Grover, Sunita and Batish,
Virender Kumar. 2006. Purification and
characterization of milk clotting enzyme
from goat (Capra hircus). Comparative
Biochemistry and Physiology. Part B:
Biochemistry and Molecular Biology.
145(1):108-113.
Kumar, Sushil; Sharma, Neeru S.; Saharan,
Mukh R and Singh, Randhir. 2005.
Extracellular acid protease from Rhizopus
oryzae: purification and characterization.
Process Biochemistry. 40(5):1701-1705.
Merheb-Dini, Carolina; Gomes E.; Boscolo M.
andDa Silva, R. 2012. Use of a new milkclotting
protease from Thermomucor
indicae-seudaticae N31 as coagulant and
changes during ripening of Prato cheese.
Food Chemistry.130(4):859-865.
Mistry, V.V. 2012. Chymosin in cheese
making. In Food Biochemistry and Food
Processing. (pp. 225). Ames, Iowa, USA:
Wiley-Blackwell.
Mohanty, Ashok K.; Mukhopadhyay, Utpal K.;
Kaushik, Jai K.; Grover, Sunita and
Batish, Virender K. 2003. Isolation,
purification and characterization of
chymosin from riverine buffalo (Bubalos
bubalis). Journal of Dairy Research.
70(1):37-43.
Moschopoulou, E.; Kandarakis, I. and