Why does the increase of plasmin worsen the coagulation properties of milk in dairy sheep?
oleh: G. Enne, C. Dimauro, A. Mazzette, E.A. Cannas, G. Battacone
| Format: | Article |
|---|---|
| Diterbitkan: | Taylor & Francis Group 2010-01-01 |
Deskripsi
The concentrations of whole casein and fat are the factors which play the most important role in determining the cheese-making qualities of milk. Plasmin (PL) is the main proteolytic enzyme in milk and has been found to be associated with enhanced casein hydrolysation.