Factors affecting the hydrolytic action of plasmin in milk
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference63 articles.
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2. Influence of storage of milk on casein distribution between the micellar and soluble phases and its relationship to cheese-making parameters;Ali;Journal of Dairy Research,1980
3. Proteinases in normal bovine milk and their action on the caseins;Andrews;Journal of Dairy Research,1983
4. Proteolysis of caseins and the proteose-peptone fraction of bovine milk;Andrews;Journal of Dairy Research,1983
5. Effect of milk concentration on heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120°C;Anema;Journal of Agricultural and Food Chemistry,1998
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