Improved Assay Procedure for Determination of Milk-Clotting Enzymes
1985; Elsevier BV; Volume: 68; Issue: 2 Linguagem: Inglês
10.3168/jds.s0022-0302(85)80824-9
ISSN1529-9066
AutoresAlfred Carlson, Charles G. Hill, N.F. Olson,
Tópico(s)Food Quality and Safety Studies
ResumoAn assay technique for quantifying milk-clotting enzymes is described.By the technique, enzyme concentrations as small as 2 x 10 -s rennet units/ml can be determined accurately in milk solutions in as little as 2 h.The technique can be used to assay for enzymes in milk and whey solutions without prior removal of casein.The technique should find application in detecting enzymes in a variety of systems commonly encountered in studies of milk and cheese products.
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