REFERENCES
ARIMA, K., YA, J. & IWASAKI, S. 1970. Milk-clotting enzyme from Mucor pusillus var. Lindt. In: Methods in enzymology, (eds. Pearlman, E. G., and Lorand, L.). Academic Press, New York, pp. 446-459. ISBN: 978-0-12- 181881- 4
Anggraini, R. P., Rahardjo, A. H. D., and Santosa, R. S.S., 2013. Pengaruh Level Enzim Bromelain dari Nanas Masak dalam Pembuatan Tahu Susu Terhadap Rendeman dan Kekenyalan Tahu Susu. Jurnal Ilmiah Peternakan, 12, pp.507- 513.
Bahmid, N.A., 2016. ISOLATION AND UTILIZATION OF BROMELAIN ENZYME FROM PINEAPPLE FRUIT ( ANANAS COMOSUS ( L . MER) (November), pp.25–30.
Brulé G., Lenoir J., and Reneuf F., 1997. Casein micelles and milk coagulation. In cheese: from science to quality assurance. ECRA and Gillis J-C (Ed), lavoisier TES. DOC, Paris : 89.
Cadwallader, K. R., 2005. Flavor and Volatile Metabolism in Produce In: Lamikanra O, Imam SH, Ukuku DO (Eds.) Produce degradation: pathways and prevention.
Boca Raton: CRC Press.
Chandan R. C., 1997. Dairy Based Ingredients. Eagan Press. the University of Wisconsin – Madison.
Cupp-Enyard, C., 2008. Sigma’s Non-specific Protease Activity Assay - Casein as a Substrate. Journal of visualized experiments : JoVE, e899(19), pp.1–3.
De Wit J. N., 1981. Structure and junction al behavior of whey proteins. Netherlands Milk and dairy journal. 35 : 47 – 54.
Diouf, L. et al., 2012. Carica papaya leaves: a substitute for animal rennet in cheese-
making tradition. J. Nat. Prod. Plant Resources, 2(4), pp.517–523.
Dumais, R., Blais, J. A., & Conrad, F., 1985. Dairy Science and Technology: Cheese.
La Fondation de Technologie Laitiere du Quebec, Inc. Canada
Elss S, Preston C, Hertzig C, Heckel F, Richling E, Schreier P (2005) LWT-Food Science and Technology 38: 263—274.
FAO (1998). Food and Agriculture Organization of the United Nations, Milk and Dairy Products in Human Nutrition, FAO Food and Nutrition Series. P 28
Fox, P. F., Guinee, T. P., Cogan, T. M. & McSweeney, P. L. H., 2016. Fundamentals of Cheese Science. Springer.
Guetouache, M., Guessas, B. & Medjekal, S., 2014. Composition and nutritional value of raw milk. Biological Sciences and Pharmaceutical Research, 2(10), pp.115–122.
Gürsoy, O. & Kinik, Ö., 2003. OFF-FLAVOURS IN MILK AND MILK PRODUCTS.
Gürsoy, O. & Kınık, Ö., 2011. Off-flavours in milk and milk products. Pamukkale University Journal of Engineering Sciences, 9(1).
Hatta, W., 2013. SURVEI POTENSI PENGEMBANGAN DANGKE SUSU SAPI SEBAGAI ALTERNATIF DANGKE SUSU KERBAU DI KABUPATEN ENREKANG, SULAWESI SELATAN,
Hállen, E., 2008. Coagulation Properties of Milk, Association with Milk Protein Composition and Genetic Polymorphism. Department of Food Science, Swedish University of Agricultural Sciences, Uppsala.
Hui, Y.H., 2006. Handbook of Food Science, Technology, and Engineering: Volume 4. CRC Press. United States of America.
Lakshminarasimaiah, N., Vibhuti, R.B. & Ghosh, B., 2014. Extraction of Bromelain from pineapple waste. International Journal of Scientific & Engineering Research, 5(6), pp.763–766.
Law, B.A., 1987. Cheese: Chemistry, Physics and Microbiology, Vol. 2, Elsevier Applied Sci., London, 335-389. Lemieux,
Lemieux, L. & Simard, R., 1992. Bitter flavour in dairy products . II . A review of bitter peptides from caseins : their formation , isolation and identification , structure masking and inhibition. Le Lait, INRA Editions, 1992, 72 (4), pp.335- 385. <hal-00929300>.
Li, M. et al., 2011. Effect of pH and Temperature on Activity of Immobilized
Lactonase. 2011 5th International Conference on Bioinformatics and Biomedical Engineering, (1947), pp.1–4.
Majid, F.A.A. et al., 2008. STABILITY OF BROMELAIN- POLYPHENOL
COMPLEX IN. Jurnal Teknologi, 49(F) Dis. 2008: 27–38. Universiti Teknologi Malaysia, (May).
Matoba. T., & Hata, T. 1972. Relationship Between Bitterness of Peptides and Their Chemical Structures. Research Institute for Food Science, Kyoto University, Kyoto. Agr. Biol. Chem., Vol. 36, No.8, p. 1423~1431, 1972.
Mazorra-Manzano, M. A., Perea-Gutierez, T. C., Lugo- Sanchez, M. E., Ramirez- Suarez, J. C., Torres-Llanez, M. J., Gonzales-Cordova, A. F. & Vallejo-Cordoba, B. 2013. Comparison of the milk-clotting properties of three plant extracts. Food Chemistry, 141, 1902–1907.
Mottram, D.S., 1998. Chemical tainting of foods. Int. J. Food Sci. Technology., 33:
19-29.
Ney, K. H., 1979. Bitterness of Peptides: Amino Acid Composition and Chain Length. Food Taste Ghemistry (Boudreau JC, ed) Am Chem Soc (ACS) Symp Ser 115,Washington.
Philip, A. J., 2016. Development of Traditional Soft Cheese-Like Product Into Hard Cheese Using Pineapple Crude Extract As Coagulant. Swiss German University.
Preedy, V. R., Watson R. R. & Patel, V. B., 2013. Handbook of cheese in health:
Production, nutrition and medical sciences. Wageningen Academic Publishers, The Netherlands.
Riel, R., 1985. Dairy Science and Technology: Composition and Physico-Chemical Structure of Milk. La Fondation de Technologie Laitiere du Quebec, Inc. Canada Robin, O., Turgeon, S., and Paquin, P. 1993. Functional Properties of Milk
Proteins. In: Dairy Science and Technology Handbook, Vol. 1. Y. H. Hui, Ed.
VCH Publishers, New York.
Saha, B.C. & Hayashi, K., 2001. Debittering of protein hydrolyzates. Biotechnology Advances, 19(5), pp.355–370.
Sairi, M., Yih, L.J. & Sarmidi, M.R., 2009. Chemical composition and sensory analysis of fresh pineapple juice and deacidified pineapple juice using electrodialysis. , pp.8–12.
S. Sato, T. Oka, H. Okai, H. Sadamori and N. Ishibashi, Abstract of Paper, 41st Annual Meeting of Agricultural Chemical Soceity of japan, Fukuoka, April, 1970. H. Okai, N. Ishibashi and T. Oka, ibid., Tokyo, April, 1971.
Shah, M., Mir, S. & Paray, M., 2013. Plant proteases as milk-clotting enzymes in cheesemaking : a review. Dairy Sci. & Technol. (2014) 94:5–16.
Shah, M., Mir, S. & Paray, M., 2015. Plant proteases as milk-clotting enzymes in cheesemaking : a review Manzoor Shah , Shabir Mir , Mohd Paray To cite this version : Dairy Science & Technology, EDP sciences/Springer, 2013, 94 (1), pp.5-16.
Sheliya, K.G., & Shah, K.V. 2013. Ultra Performance Liquid Chromatograhy (UPLC): A Modern Chromatography Technique. An International Journal of Pharmaceutical Sciences. Vol - 4, Issue - 3, Apr - Jul 2013.
Solms J, Vutaz L, Egli RH (1965) The taste of L- and D-aminoacids. Experientia 21, 692-694 Stadhouders
St-Gelais DS, Haché Gros- Lois (1992). Combined defects of temperature, acidification, and diafiltration on composition of skim milk Retentate and permeate. J. Dairy. Sci. 75(5):1167–1172
Tajalsir, A.E. et al., 2014. PARTIAL PURIFICATION OF MILK-CLOTTING ENZYME FROM THE SEEDS OF MORINGA OLEIFERA. , pp.2–6.
Taub, I. A., and Singh, R. P., 1997. Food Storage Stability. CRC Press LLC.
Tranchant, C.C., 2000. COAGULATION BEHAVIOUR OF DIFFERENTLY ACIDIFIED AND RENNETED MILK AND THE EFFECTS OF PRE- TREATMENT OF MILK.
Truc, T.T., Thanh, L.K. & Muoi, N. Van, 1999. EFFECT OF pH AND
TEMPERATURE ON ACTIVITY OF BROMELAIN IN. , (1947), pp.135–138.
Vlahovic, B., Popovic-Vranjes, A. & Mugoša, I., 2014. International Cheese Market – Current State and Perspective. Economic Insights – Trends and Challenges, (1), pp.35–43.
Wahyuningsih, H. P., Santosa, S. S. and Sulistyowati, M., 2013. Pengaruh Level Ekstrak Nanas Masak dalam Pembuatan Tahu Susu Terhadap Kadar Protein dan Rasa Tahu Susu. Jurnal Ilmiah Peternakan, 1(2), pp.531-535.
Žemlička, L. et al., 2013. Analysis of natural aroma and fl avor of MD2 pineapple variety ( Ananas comosus [ L .] Merr .). Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of
Technology, Radlinského 9, SK-812 37 Bratislava, Slovakia, 6(1), pp.123–128.