Primary action of rennet on buffaloes milk preserved with hydrogen peroxide [Egypt].
1982
Magdoub M.N.I. | El Safty M.S. | Shehata A.E.
Using hydrogen peroxide as a preservative for whole and skim buffalo milks retarded the release of glycomacropeptide from k-casein by the action of rennin. Retardation in whole milk was slightly more that in the skimmilk. The control clotting time was attained in the HO -preserved whole and skim milks by increasing the amount of rennet by 20-170% and 10-11%, respectively depending on the amount of HO added.
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