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Extensive degradation of casein by plasmin does not impede subsequent curd formation and syneresis



Extensive degradation of casein by plasmin does not impede subsequent curd formation and syneresis



Journal of Dairy Research 53(3): 477-480



On incubation of artificial micelle milk with 4.2 units plasmin/mg protein, at 13 degrees C and pH 6.7, 15% of the alpha s1-casein and 7% of the beta -casein had been degraded after 1 h; corresponding values after 3 h were 40 and 50%, and after 24 h virtually complete degradation had occurred. kappa -Casein was not degraded by plasmin.

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Accession: 001364787

Download citation: RISBibTeXText

DOI: 10.1017/s0022029900025097


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