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Characterization of coagulating properties of enzymes as recovered from whey


, : Characterization of coagulating properties of enzymes as recovered from whey. XXI International Dairy Congress Vol 1, Book 2: 486

In 20-fold concentration of rennet whey by ultrafiltration or ethanol precipitation, 85 or 65% of enzyme activity was recovered. Adding 10% of concentrate formed by ultrafiltration reduced by >60% the concn. of rennet needed for milk coagulation; curd firmness was unaffected.

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