Short communication Stability of chymosin and cyprosins under milk-coagulation and cheese-ripening conditions
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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Издатель
Elsevier
Язык
Английский
Лицензия
none
ISSN
2331-2333, 0022-0302, 1525-3198
Тип
Journal Article; Journal Part; Journal Article; Journal Part
2025-01-30
2026-02-03
Dublin Core
Поставщик данных
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