Effect of fermentation time and acid casein concentration as nitrogen source on microbial rennet production.
J Dairy Res
; 87(3): 379-381, 2020 Aug.
Article
en En
| MEDLINE
| ID: mdl-32718372
We evaluated the effects of fermentation time and acid casein content on the microbial rennet obtained by solid-state fermentation using wheat bran as the carbon source. The experiments used two fermentation times (72 and 96 h), while acid casein content was 1.5, 2.0, 2.5, and 3.0 g. Rennet strength from eight enzymatic extracts was measured using pasteurized whole milk. Rennet strength of samples from 72 h of fermentation showed an increase when acid casein content increased. The rennet strength increased at 96 h of fermentation with increasing amount of casein (up to 2.5 g), and then decreased with the largest addition (3.0 g) of casein. Coagulation time for the sample with highest rennet strength was 420 s.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Bacterias
/
Caseínas
/
Quimosina
/
Nitrógeno
Idioma:
En
Revista:
J Dairy Res
Año:
2020
Tipo del documento:
Article
País de afiliación:
México
Pais de publicación:
Reino Unido