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.
Afficher plus [+] Moins [-]Informations bibliographiques
Cette notice bibliographique a été fournie par Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Découvrez la collection de ce fournisseur de données dans AGRIS