rennet, 9042-08-4

Articles:

PubMed:	Phenotypic factors affecting coagulation properties of milk from Sarda ewes.
PubMed:	Effect of microparticulated whey proteins on milk coagulation properties.
PubMed:	Detection of cow milk adulteration in yak milk by ELISA.
PubMed:	Association between the bovine milk metabolome and rennet-induced coagulation properties of milk.
PubMed:	Effect of ultrasound pretreatment on rennet-induced coagulation properties of goat's milk.
PubMed:	The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese.
PubMed:	Purification and Characterization of a Chymosin from Rhizopus microsporus var. rhizopodiformis.
PubMed:	The effect of dairy products choice on calcium dietary intake in female university students of nutritional faculty.
PubMed:	Genetic parameters for rennet- and acid-induced coagulation properties in milk from Swedish Red dairy cows.
PubMed:	Milk quality, coagulation properties, and curd firmness modeling of purebred Holsteins and first- and second-generation crossbred cows from Swedish Red, Montbéliarde, and Brown Swiss bulls.
PubMed:	Quality traits and modeling of coagulation, curd firming, and syneresis of sheep milk of Alpine breeds fed diets supplemented with rumen-protected conjugated fatty acid.
PubMed:	Mutagenic breeding of Quambalaria cyanescens strain for the production of milk-clotting enzymes.
PubMed:	Use of artichoke (Cynara scolymus) flower extract as a substitute for bovine rennet in the manufacture of Gouda-type cheese: characterization of aspartic proteases.
PubMed:	Ultrasound improves the renneting properties of milk.
PubMed:	Rheological and structural properties of differently acidified and renneted milk gels.
PubMed:	Effect of seasonal variation on the composition and properties of raw milk destined for processing in the UK.
PubMed:	Grazing season and forage type influence goat milk composition and rennet coagulation properties.
PubMed:	Glycosylation of κ-casein: Genetic and nongenetic variation and effects on rennet coagulation properties of milk.
PubMed:	Characteristics of miniature cheddar-type cheese made by microbial rennet from Bacillus amyloliquefaciens: a comparison with commercial calf rennet.
PubMed:	Influence of micellar calcium and phosphorus on rennet coagulation properties of cows milk.
PubMed:	Genetic parameters of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process.
PubMed:	Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process.
PubMed:	Proteolytic effect of Cynara cardunculus rennet for use in the elaboration of 'Torta del Casar' cheese.
PubMed:	Interactions between tea catechins and casein micelles and their impact on renneting functionality.
PubMed:	Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability.
PubMed:	Microbiological safety of Minas Frescal Cheese (MFC) and tracking the contamination of Escherichia coli and Staphylococcus aureus in MFC processing.
PubMed:	Comparison of the milk-clotting properties of three plant extracts.
PubMed:	Survival analysis as a statistical methodology for analyzing factors that affect milk coagulation time in Holstein-Friesian and Brown Swiss cows.
PubMed:	Heritability and repeatability of milk coagulation properties predicted by mid-infrared spectroscopy during routine data recording, and their relationships with milk yield and quality traits.
PubMed:	The occurrence of noncoagulating milk and the association of bovine milk coagulation properties with genetic variants of the caseins in 3 Scandinavian dairy breeds.
PubMed:	A new method for the production of low-fat Cheddar cheese.
PubMed:	Protein composition affects variation in coagulation properties of buffalo milk.
PubMed:	Statistical optimization of medium components for milk-clotting enzyme production by Bacillus amyloliquefaciens D4 using wheat Bran-an agro-industry waste.
PubMed:	Probe mobility in native phosphocaseinate suspensions and in a concentrated rennet gel: effects of probe flexibility and size.
PubMed:	Prediction of coagulating and noncoagulating milk samples using mid-infrared spectroscopy.
PubMed:	A regular curd consumption improves gastrointestinal status assessed by a randomized controlled nutritional intervention.
PubMed:	Proteomic comparison of equine and bovine milks on renneting.
PubMed:	The physical characteristics and emulsification properties of partially dephosphorylated bovine β-casein.
PubMed:	Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review.
PubMed:	Expression of the acid protease gene from Saccharomycopsis fibuligera in the marine-derived Yarrowia lipolytica for both milk clotting and single cell protein production.
PubMed:	Changes in fatty acid profile of feta cheese including conjugated linoleic acid.
PubMed:	Retrospective analysis of a listeria monocytogenes contamination episode in raw milk goat cheese using quantitative microbial risk assessment tools.
PubMed:	The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids.
PubMed:	Genetic analysis of rennet coagulation time, curd-firming rate, and curd firmness assessed over an extended testing period using mechanical and near-infrared instruments.
PubMed:	Starch addition in renneted milk gels: partitioning between curd and whey and effect on curd syneresis and gel microstructure.
PubMed:	Distinct composition of bovine milk from Jersey and Holstein-Friesian cows with good, poor, or noncoagulation properties as reflected in protein genetic variants and isoforms.
PubMed:	Invited review: Genetics and modeling of milk coagulation properties.
PubMed:	Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows' milk. 1: rheology and microstructure.
PubMed:	Comparison between mechanical and near-infrared methods for assessing coagulation properties of bovine milk.
PubMed:	Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions.
PubMed:	Comparative proteomic analysis of casein and whey as prepared by chymosin-induced separation, isoelectric precipitation or ultracentrifugation.
PubMed:	Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan.
PubMed:	Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows' milk: 2. Curd yield, overall quality and casein fractions.
PubMed:	Impact of curd milling on the chemical, functional, and rheological properties of starter-free Queso Fresco.
PubMed:	Consumer acceptance and sensory evaluation of Monti Dauni Meridionali Caciocavallo cheese.
PubMed:	Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide.
PubMed:	Encapsulation of probiotic bacteria in lamb rennet paste: effects on the quality of Pecorino cheese.
PubMed:	Effect of CSN1S1-CSN3 (α(S1)-κ-casein) composite genotype on milk production traits and milk coagulation properties in Mediterranean water buffalo.
PubMed:	Milk protein genetic variants and isoforms identified in bovine milk representing extremes in coagulation properties.
PubMed:	Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese.
PubMed:	Effect of homogenization on the properties and microstructure of Mozzarella cheese from buffalo milk.
PubMed:	Production of angiotensin-I-converting enzyme inhibitory peptides from β-lactoglobulin- and casein-derived peptides: an integrative approach.
PubMed:	Short communication: Factors affecting coagulation properties of Mediterranean buffalo milk.
PubMed:	Effects of starter culture and storage on the flavor of liquid whey.
PubMed:	Formation of early and advanced Maillard reaction products correlates to the ripening of cheese.
PubMed:	Production of the Bacillus licheniformis SubC protease using Lactococcus lactis NICE expression system.
PubMed:	Effect of soluble calcium on the renneting properties of casein micelles as measured by rheology and diffusing wave spectroscopy.
PubMed:	Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant.
PubMed:	Modeling rennet coagulation time and curd firmness of milk.
PubMed:	Composition, indigenous proteolytic enzymes and coagulating behaviour of ewe milk as affected by somatic cell count.
PubMed:	Relationships between milk coagulation property traits analyzed with different methodologies.
PubMed:	Digestive enzymes of the crustaceans Munida and their application in cheese manufacturing: a review.
PubMed:	Bifidobacterium pseudolongum are efficient indicators of animal fecal contamination in raw milk cheese industry.
PubMed:	Effects of different storage conditions, the farm and the stage of lactation on renneting parameters of goat milk investigated using the Formagraph method.
PubMed:	Effect of polymorphisms in the leptin, leptin receptor, and acyl-coenzyme A:diacylglycerol acyltransferase 1 (DGAT1) genes and genetic polymorphism of milk proteins on cheese characteristics.
PubMed:	Rennet-induced aggregation of heated pH-adjusted skim milk.
PubMed:	Assessment of soy genotype and processing method on quality of soybean tofu.
PubMed:	High hydrostatic pressure technology in dairy processing: a review.
PubMed:	Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality.
PubMed:	Processing of soft Hispanic cheese ("queso fresco") using thermo-sonicated milk: a study of physicochemical characteristics and storage life.
PubMed:	Influence of diet and rennet on the composition of goats' milk and cheese.
PubMed:	Purification, characterization, and milk coagulating properties of ginger proteases.
PubMed:	Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers.
PubMed:	Ginger rhizome as a potential source of milk coagulating cysteine protease.
PubMed:	The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate.
PubMed:	Interaction between casein micelles and whey protein/κ-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle/serum mixtures.
PubMed:	Biogenic amine content and microbiological profile of Pecorino di Farindola cheese.
PubMed:	Protein oxidative changes in whole and skim milk after ultraviolet or fluorescent light exposure.
PubMed:	Process standardization for rennet casein based Mozzarella cheese analogue.
PubMed:	Biochemical patterns in ovine cheese: influence of probiotic strains.
PubMed:	Heavy metal levels in Spanish cheeses: influence of manufacturing conditions.
PubMed:	The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy.
PubMed:	The type of cheese curds determined the colouring capacity of Brevibacterium and Arthrobacter species.
PubMed:	Insoluble calcium content and rheological properties of Colby cheese during ripening.
PubMed:	Investigation of the colloidal interactions at play in combined acidification and rennet of different heat-treated milks.
PubMed:	Importance of casein micelle size and milk composition for milk gelation.
PubMed:	Short communication: separation and quantification of caseins and casein macropeptide using ion-exchange chromatography.
PubMed:	Modification to the renneting functionality of casein micelles caused by nonionic surfactants.
PubMed:	Effect of gel firmness at cutting time, pH, and temperature on rennet coagulation and syneresis: an in situ 1H NMR relaxation study.
PubMed:	Variations in the transfer of radiocesium (137Cs) and radiostrontium (90Sr) from milk to cheese.
PubMed:	Yield and sensory properties of cheese made with milk from Holstein or Montbeliarde cows milked twice or once daily.
PubMed:	Production and characterization of a milk-clotting enzyme from Aspergillus oryzae MTCC 5341.
PubMed:	Effects of animal selection on milk composition and processability.
PubMed:	Effects of the full cream milk somatic cell content on the characteristics of vat milk in the manufacture of Parmigiano-Reggiano cheese.
PubMed:	Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk.
PubMed:	Seasonal changes in the technological and compositional quality of ewe's raw milks from commercial flocks under part-time grazing.
PubMed:	Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels.
PubMed:	Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese.
PubMed:	Prediction of coagulation properties, titratable acidity, and pH of bovine milk using mid-infrared spectroscopy.
PubMed:	The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk.
PubMed:	Cloning and expression of buffalo active chymosin in Pichia pastoris.
PubMed:	Glass and polymeric membrane electrodes for the measurement of pH in milk and cheese.
PubMed:	Reproducibility and repeatability of measures of milk coagulation properties and predictive ability of mid-infrared reflectance spectroscopy.
PubMed:	Effect of Holstein Friesian and Brown Swiss breeds on quality of milk and cheese.
PubMed:	Effect of minor milk proteins in chymosin separated whey and casein fractions on cheese yield as determined by proteomics and multivariate data analysis.
PubMed:	Dairy maturation of milk used in the manufacture of Parmigiano-Reggiano cheese: effects on physico-chemical characteristics, rennet-coagulation aptitude and rheological properties.
PubMed:	Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheeses.
PubMed:	Reformation of casein particles from alkaline-disrupted casein micelles.
PubMed:	Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening.
PubMed:	Selective separation of the major whey proteins using ion exchange membranes.
PubMed:	Acid gelation properties of heated skim milk as a result of enzymatically induced changes in the micelle/serum distribution of the whey protein/kappa-casein aggregates.
PubMed:	Short communication: extraction of beta-casein from goat milk.
PubMed:	Changes in physical properties of bovine milk from the colostrum period to early lactation.
PubMed:	Factors affecting the retention of rennet in cheese curd.
PubMed:	Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/kappa-casein aggregates.
PubMed:	Characterization of Italian cheeses ripened under nonconventional conditions.
PubMed:	Thermocalcic aggregation of milk fat globule membrane fragments from acid buttermilk cheese whey.
PubMed:	Effect of iron saturation on the recovery of lactoferrin in rennet whey coming from heat-treated skim milk.
PubMed:	Effect of insoluble calcium concentration on rennet coagulation properties of milk.
PubMed:	Hygienic quality of ewes' milk cheeses manufactured with artisan-produced lamb rennet pastes.
PubMed:	Pregnancy diagnosis in dairy cows by whey progesterone analysis: an ROC approach.
PubMed:	Aggregation of rennet-altered casein micelles at low temperatures.
PubMed:	Physicochemical variables affecting the rheology and microstructure of rennet casein gels.
PubMed:	Effect of minerals on casein micelle stability of cows' milk.
PubMed:	The rennet coagulation mechanism of skim milk as observed by transmission diffusing wave spectroscopy.
PubMed:	Effect of beta-lactoglobulin A and B whey protein variants on the rennet-induced gelation of skim milk gels in a model reconstituted skim milk system.
PubMed:	Binding of aflatoxin M1 to different protein fractions in ovine and caprine milk.
PubMed:	Effect of protein-to-fat ratio of milk on the composition, manufacturing efficiency, and yield of cheddar cheese.
PubMed:	Effects of ultra-high pressure homogenization on the cheese-making properties of milk.
PubMed:	Microfiltration of raw whole milk to select fractions with different fat globule size distributions: process optimization and analysis.
PubMed:	Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.
PubMed:	Use of DNA quantification to measure growth and autolysis of Lactococcus and Propionibacterium spp. in mixed populations.
PubMed:	Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production.
PubMed:	Respiratory complaints and high sensitization rate at a rennet-producing plant.
PubMed:	Monitoring the chemical and textural changes during ripening of Iranian White cheese made with different concentrations of starter.
PubMed:	Spreeta-based biosensor immunoassays to detect fraudulent adulteration in milk and milk powder.
PubMed:	Controlled proteolysis and the properties of milk gels.
PubMed:	Microstructure and rheological properties of Iranian white cheese coagulated at various temperatures.
PubMed:	Influence of ethanol on the rennet-induced coagulation of milk.
PubMed:	Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.
PubMed:	Altering renneting pH changes microstructure, cell distribution, and lysis of Lactococcus lactis AM2 in cheese made from ultrafiltered milk.
PubMed:	Production and processing of milk from transgenic goats expressing human lysozyme in the mammary gland.
PubMed:	Effect of milk protein standardization using different methods on the composition and yields of Cheddar cheese.
PubMed:	Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
PubMed:	Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies.
PubMed:	Use of the Foodtexture Puff Device to monitor milk coagulation.
PubMed:	Rennet-induced milk coagulation by continuous steady shear stress.
PubMed:	Reversible precipitation of casein micelles with a cationic hydroxyethylcellulose.
PubMed:	Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
PubMed:	The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions.
PubMed:	Rheology, microstructure, and functionality of low-fat Iranian white cheese made with different concentrations of rennet.
PubMed:	Experimental design applied for the simultaneous analysis of whey proteins and caseins of binary and ternary milk mixtures by capillary electrophoresis.
PubMed:	Sensory characteristics and related volatile flavor compound profiles of different types of whey.
PubMed:	Synergistic and antagonistic properties of selected cultures of lactic acid and propionic acid bacteria. Part II. Proteolytic activity.
PubMed:	Coalescence stability of alpha-lactalbumin-stabilised emulsion.
PubMed:	Effects of high pressure on some constituents and properties of buffalo milk.
PubMed:	Partial identification of water-soluble peptides released at early stages of proteolysis in sterilized ovine cheese-like systems: influence of type of coagulant and starter.
PubMed:	A microfiltration process to maximize removal of serum proteins from skim milk before cheese making.
PubMed:	Vatless manufacturing of low-moisture part-skim mozzarella cheese from highly concentrated skim milk microfiltration retentates.
PubMed:	Application of transmission diffusing wave spectroscopy to the study of gelation of milk by acidification and rennet.
PubMed:	Kinetics of rennet casein gelation at different cooling rates.
PubMed:	Standardization of milk using cold ultrafiltration retentates for the manufacture of parmesan cheese.
PubMed:	Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition.
PubMed:	Cooling effects on a model rennet casein gel system: part II. Permeability and microscopy.
PubMed:	Cooling effects on a model rennet casein gel system: part I. Rheological characterization.
PubMed:	Purification and characterization of a pregastric esterase from a hygienized kid rennet paste.
PubMed:	[Effects of treatment with a composite preparation (2-chloroethylphosphonic acid and methacide) or butylated hydroxyanisole on ethylene release in apples].
PubMed:	Influence of residual milk-clotting enzyme on alpha(s1) casein hydrolysis during ripening of Reggianito Argentino cheese.
PubMed:	Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk.
PubMed:	Cloning of the authentic bovine gene encoding pepsinogen a and its expression in microbial cells.
PubMed:	Use of recombinant cyprosin in the manufacture of ewe's milk cheese.
PubMed:	Characteristic aroma components of rennet casein.
PubMed:	[Elaboration of "cotija" type cheese made of whole milk and chickpea (Cicer arietinum L.) mixture].
PubMed:	High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties.
PubMed:	Impaired rennetability of heated milk; study of enzymatic hydrolysis and gelation kinetics.
PubMed:	Isolation and partial characterization of rennet-like proteases from Australian cardoon (Cynara cardunculus L.).
PubMed:	Transfer of protein from milk to cheese.
PubMed:	Effect of dietary whey protein concentrate on primary and secondary antibody responses in immunized BALB/c mice.
PubMed:	Proteolysis in rennet-coagulated spanish hard cheeses made from milk preserved by refrigeration and addition of carbon dioxide.
PubMed:	Heterogeneity of proteolytic enzyme activities in milk samples of different somatic cell count.
PubMed:	Influence of transglutaminase treatment on some physico-chemical properties of milk.
PubMed:	Effects of added plasmin on the formation and rheological properties of rennet-induced skim milk gels.
PubMed:	Effects of structural rearrangements on the rheology of rennet-induced casein particle gels.
PubMed:	Electrosorption of pectin onto casein micelles.
PubMed:	Characterization of "lettucine", a serine-like protease from Lactuca sativa leaves, as a novel enzyme for milk clotting.
PubMed:	ADSA Foundation Scholar Award. Formation and physical properties of milk protein gels.
PubMed:	Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making.
PubMed:	Mathematical modelling of the formation of rennet-induced gels by plant coagulants and chymosin.
PubMed:	Producing specific milks for speciality cheeses.
PubMed:	Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese.
PubMed:	Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone.
PubMed:	Microbiology and biochemistry of cheeses with Appélation d'Origine Protegée and manufactured in the Iberian Peninsula from ovine and caprine milks.
PubMed:	High-pressure treatment of milk: effects on casein micelle structure and on enzymic coagulation.
PubMed:	Thermal stability of acid proteinases.
PubMed:	ADSA Foundation Scholar Award. Critical issues affecting the future of dairy industry: individual contributions in the scope of a global approach.
PubMed:	Comparative study of cadmium transfer in ewe and cow milks during rennet and lactic curds preparation.
PubMed:	Defining the growth/no-growth interface for Listeria monocytogenes in Mexican-style cheese based on salt, pH, and moisture content.
PubMed:	Micelle stability: kappa-casein structure and function.
PubMed:	Substrate and binding specificity of aspartic proteases with milk clotting properties.
PubMed:	[Studies for measuring nitrates and nitrites in food served to patients in hospitals from the province of Białystok].
PubMed:	Chemical and bacteriological characteristics of Pichtogalo Chanion cheese and mesophilic starter cultures for its production.
PubMed:	Time and temperature of stretching as critical control points for Listeria monocytogenes during production of mozzarella cheese.
PubMed:	Salt balance and rennet clotting properties of cow's, ewe's, and goat's milks preserved with carbon dioxide.
PubMed:	Influence of a mineral water on the rheological characteristics of reconstituted infant formulas and diluted cows' milk.
PubMed:	Cadmium variations in Manchego cheese during traditional cheese-making and ripening processes.
PubMed:	Milk-coagulating enzymes of tuna fish waste as a rennet substitute.
PubMed:	Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses.
PubMed:	A method for isolating beta-casein.
PubMed:	[Residues of chlorinated hydrocarbons in cheeses].
PubMed:	Chemical species in cheese and their origin in milk components.
PubMed:	Electron-density patterns in low-fat mozzarella cheeses during refrigerated storage.
PubMed:	Contribution of milk-clotting enzymes and plasmin to cheese ripening.
PubMed:	Effects of processing on the concentration of lead in Manchego-type cheese.
PubMed:	Downstream processing of microbial rennet from solid state fermented moldy bran.
PubMed:	Proteolytic activity of proteinases on macropeptide isolated from kappa-casein.
PubMed:	[The use of appropriate technologies to improve the sanitary quality and the yield of goat cheeses in little farms].
PubMed:	Bovine somatotropin supplementation of dairy cows. Is the milk safe?
PubMed:	Behavior of Listeria monocytogenes in the presence of gluconic acid and during preparation of cottage cheese curd using gluconic acid.
PubMed:	[Hygienic and microbiological quality of starters and coagulants used in the production of sheep's milk cheese].
PubMed:	Loss of viability by Listeria monocytogenes in commercial bovine pepsin-rennet extract.
PubMed:	[Sanitary and technologic evaluation of the rural processing of fresh goat cheese in Chile].
PubMed:	Protein value of some industrial dairy products.
PubMed:	Adsorption of Bacteriophage eb7 on Streptococcus cremoris EB7.
PubMed:	[Trends in the methods of feeding school children and adolescents].
PubMed:	Animal wastes. II. Chemical and nutritional evaluation of by-products from rennet and proteases production.
PubMed:	Comparison between milk deprivation and oral rehydration with a glucose-glycine-electrolyte formulation in diarrhoeic and transported calves.
PubMed:	Gas chromatographic determination of preservatives in rennet.
PubMed:	Stability of buffalo casein micelles.
PubMed:	The voluminosity of bovine casein micelles and some of its implications.
PubMed:	Solubility and heat stability of whey protein concentrates.
PubMed:	[Distribution of aflatoxin M1 in whey and curd during cheese processing (author's transl)].
PubMed:	The process of milk coagulation by rennet [proceedings].
PubMed:	[Rennet as a source of Salmonella occurrence in various dairy products].
PubMed:	Chemistry of milk proteins in food processing.
PubMed:	[Formation of bitter peptides in cheese and from casein].
PubMed:	[Mass transfer in production of milk protein coprecipitates].
PubMed:	Byssochlamyopeptidase A, a rennin-like enzyme produced by Byssochlamys fulva.
PubMed:	Toxicity studies on a microbial rennet.
PubMed:	[Methods for determining the proteolytic activity of rennet preparations].
PubMed:	Sodium content of rennet desserts.