{"title":"被动间接血凝Test1检测奶酪中的肾素","authors":"J.A. Elliott, D.B. Emmons","doi":"10.1016/S0008-3860(71)74148-8","DOIUrl":null,"url":null,"abstract":"<div><p>A specific and sensitive method for detecting rennin in cheese has been developed. The method utilizes antiserum and coated erythrocytes as reagents. High titer specific reagents have been produced for calf rennin and the milk coagulating enymes of Mucor<span> pusilus and Endothia parasitica, but not for pepsin.</span></p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 1","pages":"Pages 16-18"},"PeriodicalIF":0.0000,"publicationDate":"1971-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74148-8","citationCount":"9","resultStr":"{\"title\":\"Rennin Detection in Cheese with the Passive Indirect Hemagglutination Test1\",\"authors\":\"J.A. Elliott, D.B. Emmons\",\"doi\":\"10.1016/S0008-3860(71)74148-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>A specific and sensitive method for detecting rennin in cheese has been developed. The method utilizes antiserum and coated erythrocytes as reagents. High titer specific reagents have been produced for calf rennin and the milk coagulating enymes of Mucor<span> pusilus and Endothia parasitica, but not for pepsin.</span></p></div>\",\"PeriodicalId\":100211,\"journal\":{\"name\":\"Canadian Institute of Food Technology Journal\",\"volume\":\"4 1\",\"pages\":\"Pages 16-18\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1971-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74148-8\",\"citationCount\":\"9\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Canadian Institute of Food Technology Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0008386071741488\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Canadian Institute of Food Technology Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0008386071741488","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Rennin Detection in Cheese with the Passive Indirect Hemagglutination Test1
A specific and sensitive method for detecting rennin in cheese has been developed. The method utilizes antiserum and coated erythrocytes as reagents. High titer specific reagents have been produced for calf rennin and the milk coagulating enymes of Mucor pusilus and Endothia parasitica, but not for pepsin.
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