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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.

Accession: 001053377

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Related references

Chojnowski, W.; Poznanski, S.; Jedrychowski, L.; Reps, A., 1981: Milk-coagulating enzymes as recovered from whey and an attempt to reuse them for cheese manufacture. Following milk coagulation at 32-35 deg C using microbial Fromase [from Mucor miehei] (Rapidase Co., France), whey was pasteurized at 60 deg C for 30 min and ultrafiltered at 50-55 deg C. The resulting whey concentrate contained 13.14-13.71% prote...

Chojnowski, W.; Poznanski, S., 1982: Use of ultrafiltration for recovering coagulating enzymes from whey. 20-fold concentration of whey by ultrafiltration at 50-55 deg C using H10 P10 membranes, with simultaneous stabilization of coagulating enzyme with appropriate salts, resulted in recovery of all whey proteins and about 85% of active enzyme, which...

Dziuba, J.; Chojnowski, W., 1982: A new procedure for recovering milk coagulating enzymes from whey. 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 Fr...

Dziuba, J.; Chojnowski, W., 1982: A new method for recovering milk coagulating enzymes from whey. Whey was obtained from skim milk treated with Fromase or rennet. Whey proteins were precipitated using ethanol at a final concn. of 60% and increasing the alcohol concn. to 69% gave enzyme preparations with actions similar to Fromase or rennet. Wi...

Chojnowski, W.P.znanski,, A.S.ietana, Z., 1979: Use of the ultrafiltration technique to recover milk protein coagulating enzymes from whey. Lait 59(588): 449-463

Chojnowski, W.; Poznanski, S., 1982: An attempt to use enzymes, as recovered from whey, for milk coagulation in cheese manufacture. 20-fold concentration of rennet whey by ultrafiltration recovered 85% of active enzymes. Addition of 10% whey concentrate to milk reduced by two-thirds the amount of rennet required to give a certain curd firmness after 30 min, and almost all whey...

Tsugo, T.; Yamauchi, K., 1959: Comparison of clotting action of various milk coagulating enzymes. II. Comparison of curds coagulating enzymes by various enzymes. Curds obtained using various enzymes, (see preceding abstract), were compared in yield, Ca/N and P/N ratios, , curd tension, and electrophoretic pattern of washed casein. Pepsin was the only enzyme to give a curd resembling rennin curd. The microb...

Toma, C., 1973: Coagulating enzymes necessary in cheese-making. microbial coagulating enzymes

Yamauchi, K.; Tsugo, T., 1957: Studies on milk coagulating enzymes. VII. Comparison of a- and beta -casein on the coagulability by milk coagulating enzymes.. In studies of the rennin coagulation of solutions of unfractionated alpha - and beta -casein it was shown that the most marked changes were in the a-casein and that at low temperatures coagulation of casein was prevented by the presence of the bet...

Carbone, E.; Emaldi, G.C.; Clari, C., 1974: Research into microbial coagulating enzymes. IV. Experiments on soft cheese manufacture with a coagulating enzyme from Endothia parasitica. See preceding abstr.