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...
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Published in | Journal of food science Vol. 56; no. 2 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
01.03.1991
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Subjects | |
Online Access | Get more information |
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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 |
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Bibliography: | Q02 9156756 |
ISSN: | 0022-1147 1750-3841 |
DOI: | 10.1111/j.1365-2621.1991.tb05292.x |