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Effects of Milk-Clotting Enzymes on Physical Properties of Mozzarella Cheese

✍ Scribed by Oberg, Craig J.; Merrill, Richard K.; Brown, Rodney J.; Richardson, Gary H.

Book ID: 123567474
Publisher: American Dairy Science Association
Year: 1992
Tongue: English
Weight: 595 KB
Volume: 75
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.S0022-0302(92)77802-3

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The properties of proteolytic enzymes produces from calf maws and from an Ascomycete were studied. Both milk-clotting proteases have their optimum activity at pH 5.2 and 45 "C. The microbiological rennin has a second maximum activity at pH 3.5 and 55 "C. Temperatures above 55 "C cause a rapid decrea