Milk Clotting and Curd Firmness as Affected by Type of Milk-Clotting Enzyme, Calcium Chloride Concentration, and Season of Year
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چکیده
منابع مشابه
Purification and Characterization of Milk Clotting Enzyme Produced by Rhizomucor Rmiehei
Milk clotting enzyme (M CE) produced by: Rhizomucor miehei was purified and characterized.The enzyme was purified 220.29-fold with specific activity about 14444.2 U/mg protein byultrafiltration, ammonium sulfate fractionation, Sephacryl S-300 chromatography. The maximumenzyme activity was at 65°C.The milk clotting activity was decreased steadily as pH is increased and indicated maximumactivity ...
متن کاملMilk-clotting Enzymes from Microorganisms.
A total of 230 cultures of fungi and 43 cultures of bacteria, isolated from such sources as soil, butter, and milk, were screened for their milk-clotting activity. The fungi were cultivated on semisolid media, and the bacteria were grown in milk media in shake culture. Phytic acid, added as calcium phytate, was found to stimulate production of the enzyme in most of the bacterial isolates. Prote...
متن کاملeffect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry
چکیده ندارد.
15 صفحه اولpurification and characterization of milk clotting enzyme produced by rhizomucor rmiehei
milk clotting enzyme (m ce) produced by: rhizomucor miehei was purified and characterized.the enzyme was purified 220.29-fold with specific activity about 14444.2 u/mg protein byultrafiltration, ammonium sulfate fractionation, sephacryl s-300 chromatography. the maximumenzyme activity was at 65°c.the milk clotting activity was decreased steadily as ph is increased and indicated maximumactivity ...
متن کاملThe Milk-clotting Action of Papain*
Although the milk-clotting action of papain has been recognized for many years, this property of the enzyme has received little quantitative attention. It appears to be, however, a characteristic property of the proteolytic component of this enzyme system. Various workers have brought forth evidence as to the composite nature of the papain system, which has at least two components. In the most ...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1979
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(79)83405-0