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Rennet Properties in Cheese Preparation
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TS201.25

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    Abstract:

    The major properties of cheymosin used in cheese preparation are studied, calcium concentration, temperature an pH value have remarkable influences on the enjyme activity.

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Zhang Guonong, Lu Rongrong, Lin Jinzi. Rennet Properties in Cheese Preparation[J]. Journal of Food Science and Biotechnology,1996,15(4).

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