Study on the effect of Sodium Chloride and Incision on the Chicken Pepsin Coagulant Activity Extracted from Proventriculus, Dried under Partial Vacuum
Rennet accounts for barely 30% of global cheese production due to a scarcity of calf stomach (FAO, 2016). Because of this, researchers are looking for...
Chicken Pepsin and Rennet Gels: Internal Bonds, Rheology and Microstructure
Internal bonds formed in milk gelation with chicken pepsin were approached with dissociating agents such as sodium dodecyl sulfate (SDS), urea, and ethylenediamine tetraacetic acid...