| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6404860 | LWT - Food Science and Technology | 2013 | 10 Pages |
Abstract
⺠Coagulants vary in term of minerals, nitrogen fractions and polypeptide profiles. ⺠Chemical composition and polypeptide profiles depend on the manufacturing process. ⺠Commercial and artisanal rennets show numerous protein bands between 15 and 197 kDa ⺠Native and degraded forms of bovine serum albumin are present in commercial rennet. ⺠The size/quantity of abomasum used for extraction affects artisanal rennet content.
Keywords
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Food Science
Authors
Odile Rolet-Répécaud, Françoise Berthier, Eric Beuvier, Stéphane Gavoye, Eric Notz, Sébastien Roustel, Valérie Gagnaire, Christine Achilleos,