Why does the increase of plasmin worsen the coagulation properties of milk in dairy sheep?
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.
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| Format: | Article |
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Taylor & Francis Group
2010-01-01
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| Series: | Italian Journal of Animal Science |
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| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/747 |
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doaj-2afb6acc46b44aa9a8219e841ad51135 |
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doaj-2afb6acc46b44aa9a8219e841ad511352020-11-25T01:42:23ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2010-01-0142s34234410.4081/ijas.2005.2s.342Why does the increase of plasmin worsen the coagulation properties of milk in dairy sheep?G. EnneC. DimauroA. MazzetteE.A. CannasG. BattaconeThe 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.http://www.aspajournal.it/index.php/ijas/article/view/747plasmin, milk, coagulation properties, sheep |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
G. Enne C. Dimauro A. Mazzette E.A. Cannas G. Battacone |
| spellingShingle |
G. Enne C. Dimauro A. Mazzette E.A. Cannas G. Battacone Why does the increase of plasmin worsen the coagulation properties of milk in dairy sheep? Italian Journal of Animal Science plasmin, milk, coagulation properties, sheep |
| author_facet |
G. Enne C. Dimauro A. Mazzette E.A. Cannas G. Battacone |
| author_sort |
G. Enne |
| title |
Why does the increase of plasmin worsen the coagulation properties of milk in dairy sheep? |
| title_short |
Why does the increase of plasmin worsen the coagulation properties of milk in dairy sheep? |
| title_full |
Why does the increase of plasmin worsen the coagulation properties of milk in dairy sheep? |
| title_fullStr |
Why does the increase of plasmin worsen the coagulation properties of milk in dairy sheep? |
| title_full_unstemmed |
Why does the increase of plasmin worsen the coagulation properties of milk in dairy sheep? |
| title_sort |
why does the increase of plasmin worsen the coagulation properties of milk in dairy sheep? |
| publisher |
Taylor & Francis Group |
| series |
Italian Journal of Animal Science |
| issn |
1594-4077 1828-051X |
| publishDate |
2010-01-01 |
| description |
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. |
| topic |
plasmin, milk, coagulation properties, sheep |
| url |
http://www.aspajournal.it/index.php/ijas/article/view/747 |
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