Short communication Stability of chymosin and cyprosins under milk-coagulation and cheese-ripening conditions
1999
Picón Gálvez, Antonia María | Fernández, Javier | Gaya Sicilia, María Pilar | Medina, Milagros | Núñez Gutiérrez, Manuel
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 cyprosins lost up to 94% of its activity under milk-coagulation conditions and up to 70% under cheese-ripening conditions.
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