Determination of the influence of high pressure processing on calf rennet using response surface methodology: Effects on milk coagulation
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- 作者：Bruno Ricardo de Castro Leite Jú ; niora ; Alline Artigiani Lima Tribsta ; Carlos Francisco Sampaio Bonafeb ; Marcelo Cristianinia ; olecram@unicamp.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：High hydrostatic pressure ; Milk-clotting enzyme ; Milk-clotting activity ; Rheological evaluation ; Confocal microscopy
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：65
- 期：Complete
- 页码：10-17
- 全文大小：1308 K
文摘
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HPP process increases the proteolytic and milk-clotting activities of calf rennet.
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Pressurization improves the stability of the rennet in solution.
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Protein aggregation is faster for gels clotted by the HPP enzyme.
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The milk gels produced using HPP processed calf rennet has higher consistency.
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HPP may be an interesting new tool for calf rennet modification.