Diffuse reflectance profiles of eight milk-clotting enzyme preparations

Eight milk-clotting enzyme prepartations were standardized to equal clot time and used to coagulate pasteurized whole milk. Diffuse reflectance profiles were monitored for 60-min using a fiber optic sensor sensitive to infrared light at 950 nm. Modified M. miehei and M. pusillus protease, recombinan...

Full description

Saved in:
Bibliographic Details
Published inJournal of food science Vol. 56; no. 2
Main Authors Ustunol, Z. (Michigan State Univ., East Lansing, MI), Hicks, C.L, Payne, F.A
Format Journal Article
LanguageEnglish
Published 01.03.1991
Subjects
CHYMOSINE
COAGULACION
COAGULATION
DIFFUSION
DIFUSION
ENZIMAS
ENZYME
FABRICACION DEL QUESO
LAIT
LECHE
PROPIEDADES OPTICAS
PROPRIETE OPTIQUE
QUIMOSINA
TECHNOLOGIE FROMAGERE
Online AccessGet more information

Cover

More Information
Summary:Eight milk-clotting enzyme prepartations were standardized to equal clot time and used to coagulate pasteurized whole milk. Diffuse reflectance profiles were monitored for 60-min using a fiber optic sensor sensitive to infrared light at 950 nm. Modified M. miehei and M. pusillus protease, recombinant chymosin and calf rennet produced similar profiles. Rates of increase in diffuse reflectance were E. parasitica greater than recombinant chymosin greater than calf rennet greater than modified M. miehei, M. pusillus var. Lindt greater than 50:50 blend of calf rennet and bovine pepsin greater than unmodified M. miehei greater than pepsin. Monitoring milk coagulation as described may be useful during cheese making and allow setting optimal conditions for milk-clotting enzyme preparations
Bibliography:Q02
9156756
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1991.tb05292.x