Yayın:
Temperature and pH Effect on Milk Clotting Time of Mucor miehei Rennet

Basit öğe sayfası
dc.contributor.authorAtaci, Nese
dc.contributor.authorSimsek, Gulhayat
dc.contributor.authorAtac, Inci Arisan
dc.contributor.authorKuzu, Huriye
dc.date.accessioned2026-06-27T13:06:39Z
dc.date.issued2009
dc.description.abstractIn present studies, some data on the Mucor miehei rennet milk clotting time at different pH and temperature has been studied. Milk clotting time of Mucor miehei rennet from 30 to 70 degrees C of temperature in pH range of 5, 6, and 7 were obtained. Effects of temperature, pH and the interaction of temperature and pH on milk clotting time of Mucor miehei rennet were changed significantly. Effects of temperature and pH were investigated with 2 factors factorial design. Multiple comparsions of parameters were made by the homogenous Subsets. The homogenous of the temperature and pH were determined through post hoc test. Statistical evaluation of the results showed that the assay results are in good agreement.en
dc.description.sponsorshipResearch Fund of Yildiz Technical University [21-01-01-03]
dc.identifier.eissn0975-427X
dc.identifier.endpage1758
dc.identifier.issn0970-7077
dc.identifier.issue3
dc.identifier.startpage1754
dc.identifier.urihttps://hdl.handle.net/20.500.14981/49865
dc.identifier.volume21
dc.identifier.wos000264759000015
dc.language.isoeng
dc.publisherASIAN JOURNAL OF CHEMISTRY
dc.relation.ispartofASIAN JOURNAL OF CHEMISTRY
dc.subjectMilk clotting time
dc.subjectMucor miehei rennet
dc.subjectPost hoc tests
dc.subjectPROTEINASES
dc.subjectChemistry
dc.titleTemperature and pH Effect on Milk Clotting Time of Mucor miehei Rennet
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

Dosyalar

Koleksiyonlar

Yayınlar