Short communication: stability of chymosin and cyprosins under milk-coagulation and cheese-ripening conditions
1999
Picon, A. | Fernandez, J. | Gaya, P. | Medina, M. | Nunez, M.
Chymosin was stable under milk-coagulation and cheese-ripening conditions with a loss of activity not exceeding 8% of the initial level. Cyprosins lost up to 33% of their activity under milk-coagulation conditions, and less than 6% under cheese-ripening conditions. Chymosin incubated in the presence of cryprosins lost up to 94% of its activity under milk-coagulation conditions and up to 70% under cheese-ripening conditions.
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