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Advances in Applied Microbiology Volume 15

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Assessment of Purified Bacterial Milk Clotting Enzyme from Bacillus subtilis K-26 for Cheddar Cheese Making

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Comparison of the yield and quality of cheese made with calf-rennet and treated enzyme preparations of Rhizopus oligosporus as coagulants

Krishna Nand, S. Srikanta, K. S. Nagaraja Rao and V. Sreenivasa Murthy
Food / Nahrung 24 (9) 859 (1980)
DOI: 10.1002/food.19800240907
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Changes during manufacture and ripening of cheddar cheese prepared with fungal rennet substitute ofRhizopus oligosporus

K. S. Nagaraja Rao, Krishna Nand, S. Srikanta, M. A. Krishna-swamy and V. Sreenivasa Murthy
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Factors Affecting Measurement of Undenatured Whey Protein Nitrogen in Dried Whey by a Modified Harland-Ashworth Test

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Milk-Clotting Enzymes. 1. Proteolysis During Cheese Making in Relation to Estimated Losses of Yield

D.B. Emmons, D.C. Beckett and M. Binns
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Cheese Yield Experiments and Proteolysis by Milk-Clotting Enzymes

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