info:eu-repo/semantics/publishedVersion
An alternative coagulant in cheese manufacturing
Fecha
2017Registro en:
Pereira, Nair de Los Angeles; Fernandez Gimenez, Analia Veronica; An alternative coagulant in cheese manufacturing; Nova Science Publishers; 2017; 1-18
978-1-53612-841-3
CONICET Digital
CONICET
Autor
Pereira, Nair de Los Angeles
Fernandez Gimenez, Analia Veronica
Resumen
The increase in cheese demand, and because calf rennet is relatively expensive, motivated the study of new sources of proteases due to their potential use in biotechnological processes. Crustacean proteases have been considered as good rennet substitutes for milk coagulation during the cheese making process. This chapter summarizes several studies about proteases obtained from crustacean, as their characteristics, properties, and their proteolytic capabilities as well as their potential use as a milk-clotting agents.