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Some factors affecting clotting and proteolytic activities of milk clotting enzymes from Irpex lacteus and calf rennet



Some factors affecting clotting and proteolytic activities of milk clotting enzymes from Irpex lacteus and calf rennet



Egyptian Journal of Dairy Science 18(2): 281-291



Coagulation characteristics of a milk-clotting enzyme from the basidiomycete Irpex lacteus (IR) and calf rennet (CR) in buffalo and cow milk were compared. Milk-clotting time (MCT) of CR was slightly more pH-dependent than was that of IR, and MCT of both enzymes increased with increase in pH (from 6.0 to 6.8) and NaCl (from 0 to 12%), and decreased with increase in CaCl2 (from 0 to 10 mM).

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Accession: 002224799

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