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
Factors affecting the clotting properties of sheep milk
โ Scribed by Roberta Bencini
- Publisher
- John Wiley and Sons
- Year
- 2002
- Tongue
- English
- Weight
- 207 KB
- Volume
- 82
- Category
- Article
- ISSN
- 0022-5142
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