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Characterization of coagulating properties of enzymes as recovered from whey


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


Accession: 001053377



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