Abstract
Rate of increase of curd firming decreases as the extent of nonspecific proteolysis increases. Effect of enzymes on relative curd firming rates, from greatest to least, was chymosin, calf rennet, Mucor miehei proteinase, Mucor pusillus proteinase, adult bovine rennet, calf rennet-porcine pepsin (50:50), bovine pepsin. When porcine pepsin is used, the effect of proteolytic specificity on curd firming is confounded by loss of activity of porcine pepsin at the pH of milk. Differences in curd firmness among commercial milk coagulants 3h after enzyme addition were not significant. Pepsin content in mixtures of chymosin and bovine pepsin was inversely proportional to curd firming rate.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
