lactic acid has been researched along with chymosin in 6 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 5 (83.33) | 29.6817 |
| 2010's | 1 (16.67) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Chen, CM; Jaeggi, JJ; Johnson, ME | 1 |
| Attia, H; Dhouib, A; Kherouatou, N | 1 |
| Feeney, EP; Fox, PF; Guinee, TP | 1 |
| Courtney, PD; Malone, AS; Shellhammer, TH; Wick, C | 1 |
| Baras, C; Bosnea, L; Kanellaki, M; Kourkoutas, Y; Lambrou, D; Taboukos, S | 1 |
| Argüello, A; Castro, N; Morales-Delanuez, A; Moreno-Indias, I; Sánchez-Macías, D | 1 |
6 other study(ies) available for lactic acid and chymosin
| Article | Year |
|---|---|
Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese.
Topics: Cheese; Chymosin; Dietary Fats; Food Handling; Food Technology; Lactic Acid; Rheology; Sensation; Taste; Time Factors | 2001 |
Dromedary milk lactic acid fermentation: microbiological and rheological characteristics.
Topics: Animals; Buffers; Camelus; Caseins; Chymosin; Colony Count, Microbial; Elasticity; Fermentation; Hydrogen-Ion Concentration; Kinetics; Lactic Acid; Lactococcus; Microscopy, Electron, Scanning; Milk; Rheology | 2001 |
Effect of pH and calcium concentration on proteolysis in mozzarella cheese.
Topics: Animals; Calcium; Caseins; Cheese; Chromatography, High Pressure Liquid; Chymosin; Electrophoresis, Agar Gel; Electrophoresis, Polyacrylamide Gel; Food Handling; Hydrogen-Ion Concentration; Lactic Acid; Milk Proteins; Nitrogen; Random Allocation; Solubility; Time Factors | 2002 |
High pressure effects on proteolytic and glycolytic enzymes involved in cheese manufacturing.
Topics: Cheese; Chymosin; Endopeptidases; Fibrinolysin; Food Handling; Glycolysis; Hydrogen-Ion Concentration; Lactic Acid; Lactococcus lactis; Peptide Hydrolases; Pressure | 2003 |
Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.
Topics: Animals; Cells, Immobilized; Cheese; Chemical Phenomena; Chemistry, Physical; Chromatography, High Pressure Liquid; Chymosin; Ethanol; Fermentation; Food Handling; Fruit; Gas Chromatography-Mass Spectrometry; Humans; Hydrogen-Ion Concentration; Lactic Acid; Lacticaseibacillus casei; Lactose; Milk; Probiotics; Sensation; Taste | 2006 |
From goat colostrum to milk: physical, chemical, and immune evolution from partum to 90 days postpartum.
Topics: Animals; Cell Count; Chemical Phenomena; Chymosin; Colostrum; Dietary Fats; Dietary Proteins; Female; Goats; Hexosaminidases; Hydrogen-Ion Concentration; Immunoglobulin A; Immunoglobulin G; Immunoglobulin M; Lactation; Lactic Acid; Lactose; Milk; Parity; Postpartum Period; Pregnancy | 2014 |