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Characterization of milk clotting activities from microbial sources and their food applications

Chandramouli, A. (2007) Characterization of milk clotting activities from microbial sources and their food applications. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The main aim of this investigation is to screen a few fungal strains for their milk clotting activity, after solid state fermentation on wheat bran. The selected organism would be cultivated for production of the enzyme after optimization of the medium. Media optimization would be carried out to reduce the acid protease activity without affecting the milk clotting activity. The enzyme would be characterized and purified.
Uncontrolled Keywords: Milk clotting enzymes microorganisms Proteolytic activity
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Aug 2007 09:42
Last Modified: 28 Dec 2011 09:30
URI: http://ir.cftri.com/id/eprint/1396

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