| dc.contributor.author |
Moschopoulou, E |
en |
| dc.date.accessioned |
2014-06-06T06:50:52Z |
|
| dc.date.available |
2014-06-06T06:50:52Z |
|
| dc.date.issued |
2011 |
en |
| dc.identifier.issn |
09214488 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.smallrumres.2011.09.039 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5199 |
|
| dc.subject |
Chymosin |
en |
| dc.subject |
Kid rennet |
en |
| dc.subject |
Lamb rennet |
en |
| dc.subject |
Lipolytic enzymes |
en |
| dc.subject |
Pepsin |
en |
| dc.subject.other |
Bovidae |
en |
| dc.subject.other |
Capra hircus |
en |
| dc.title |
Characteristics of rennet and other enzymes from small ruminants used in cheese production |
en |
| heal.type |
other |
en |
| heal.identifier.primary |
10.1016/j.smallrumres.2011.09.039 |
en |
| heal.publicationDate |
2011 |
en |
| heal.abstract |
Rennet from small ruminants is widely used in Mediterranean countries to produce various cheeses, including Protected Designation of Origin (PDO) cheeses. Usually, this rennet is produced by the cheesemakers and consequently, this artisanal product has some special characteristics, compared to other rennets. Apart from the proteolytic enzymes, this rennet type contains also lipolytic enzymes that contribute to the produced cheese special sensory characteristics. This review outlines the preparation procedures, the enzymatic characteristics as well as the physicochemical composition and microbiological quality of such rennet and also presents the use of other commercial enzyme preparations from lamb and kid in cheesemaking. © 2011 Elsevier B.V. |
en |
| heal.journalName |
Small Ruminant Research |
en |
| dc.identifier.issue |
1-3 |
en |
| dc.identifier.volume |
101 |
en |
| dc.identifier.doi |
10.1016/j.smallrumres.2011.09.039 |
en |
| dc.identifier.spage |
188 |
en |
| dc.identifier.epage |
195 |
en |