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Journal of Dairy Research
ISSN: 0022-0299

EISSN: 1469-7629

URL: /core/journals/journal-of-dairy-research
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Volume 54 - August 1987

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Original Articles

Influence of pH, type of enzyme and ultrafiltration on the retention of milk clotting enzymes in Camembert cheese
Pascaline Garnot, Daniel Molle, Michel Piot
Published online by Cambridge University Press:

01 June 2009, pp. 315-320
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Camembert cheeses were made with pasteurized skim milk or with ultrafiltered milk concentrated 2-fold, using either rennet or Mucor miehei proteinase as coagulant. Using rennet, the rapid acidification during cheesemaking increased enzyme retention and 55% was retained after 24 h. With the M. miehei proteinase, acidification had no effect and only 17% of it was retained after 24 h. The use of ultrafiltered milk resulted in less rennet being retained in the curd.

Back matter

DAR volume 54 issue 3 Cover and Back matter
Published online by Cambridge University Press:

01 June 2009, pp. b1-b2
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Front matter

DAR volume 54 issue 2 Cover, Front matter and Erratum
Published online by Cambridge University Press:

01 June 2009, pp. f1-f3
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Back matter

DAR volume 54 issue 2 Cover and Back matter
Published online by Cambridge University Press:

01 June 2009, pp. b1-b2
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Volume 54 - August 1987

Original Articles

Influence of pH, type of enzyme and ultrafiltration on the retention of milk clotting enzymes in Camembert cheese

Back matter

DAR volume 54 issue 3 Cover and Back matter

Front matter

DAR volume 54 issue 2 Cover, Front matter and Erratum

Back matter

DAR volume 54 issue 2 Cover and Back matter

Journal of Dairy Research

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Volume 54 - August 1987

Original Articles

Influence of pH, type of enzyme and ultrafiltration on the retention of milk clotting enzymes in Camembert cheese

Back matter

DAR volume 54 issue 3 Cover and Back matter

Front matter

DAR volume 54 issue 2 Cover, Front matter and Erratum

Back matter

DAR volume 54 issue 2 Cover and Back matter