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A new procedure for recovering milk coagulating enzymes from whey



A new procedure for recovering milk coagulating enzymes from whey



Milchwissenschaft 37(3): 148-150



Following coagulation of milk by Fromase or rennet, the wheys were treated with ethanol to give a trial concn. of 60%. This resulted in concentrates containing nearly all the whey proteins and coagulation activity as high as 12% of the original Fromase activity but no rennet coagulation activity from rennet whey.

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Related references

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