Investigations have been carried out on proteolytic activities of four laticiferous plants, viz. Calotropis procera (Ait.) R. Br. (Ruie), Carica papaya Linn. (Papaya), Euphorbia nivulia Buch.-Ham. (Sabar) and Ficus carica Linn. (Anjir) using Hammerstein grade casein and skimmed milk powder. Ratio of milk clotting to proteolytic activity was highest in the latex sample of C. papaya followed by F...

Fifty-two Holstein cows with different phenotypes of κ-casein (κ-CN) and β-lactoglobulin (β-LG) were selected to provide weekly milk samples for heating at 30, 70, 75 and 80°C for 2 min. Coagulating properties of heated milk samples measured as rennet clotting time, rate of curd firming and curd firmness at cutting were determined by a Formagraph. Milk samples were analysed for fat and casein. ...

Differences in clotting between human and cow's milk in the stomachs of infants are discussed . Gastric pH, after ingesting milk, of an infant up to 6 months of age stays at a pH range of 4-5, near the isoelec tric point of casein, and never reaches the value of 2, which is found in adults. Pepsin C (or gastricsin) can hydrolyze proteins at this pH range. Gastric emptying time is shorter with h...

One of the earliest biotechnological applications enzymes is cheese production. The high specific milk-clotting activity chymosin gives it an advantage over other proteases in industry. action based on hydrolysis bond between amino acid residues Phe105 and Met106 κ-casein molecule, which causes destabilisation casein micelles, coagulation milk its separation into a clot whey. A recombinant came...