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Preparation of milk clotting enzymes from plant sources. II. Some factors affecting the clotting activity



Preparation of milk clotting enzymes from plant sources. II. Some factors affecting the clotting activity



Agricultural Research Review 54(7): 145-152



Factors affecting the coagulating ability of a pH 6.5 buffer extract of fresh green berries of Solanum torvum were investigated. Addition of 2% NaCl to reconstituted dried skim milk minimized coagulation time, which was prolonged by higher or lower salt concn. Coagulation time was inversely proportional to the amount of added CaCl2 ( less than or equal to 0.05%).

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Accession: 000723526

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