Observations on plasmin activity in cheese-Reference-Cited by-同舟云学术

Observations on plasmin activity in cheese

Published:1990-08 Issue:3 Volume:57 Page:413-418
ISSN:0022-0299
Container-title:Journal of Dairy Research
language:en
Short-container-title:Journal of Dairy Research

Author:

Farkye Nana Y.,Fox Patrick F.

Abstract

SummaryLevels of plasmin activity in various commercial cheeses are reported. The effects of some processing conditions (pH, cooking temperature and method of salting) on plasmin activity in cheese were investigated. Neither draining pH nor method of salting affected the activity. However, plasmin activity in cheese, rennet curd and micellar casein dispersions increased with increasing cooking temperature. The results suggest that plasmin activity in cheese depends on cooking temperature used during manufacture.

Publisher

Cambridge University Press (CUP)

Subject

Animal Science and Zoology,General Medicine,Food Science

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