Proteolytic Enzymes of Lactic Streptococci and Their Use in Improving Body and Texture of Direct Acid Cottage Cheese
Proteolytic activity of Streptococcus cremoris HP, P2 and AM2; Streptococcus lactis-C2, ML8 and a commercial mixed culture was determined in skimmilk and whey by measuring the increase in Absorbency at 274.5 nm of a pH 4.6 soluble filtrate, following incubation in a 2.5% casein solution. Proteolytic...
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| Format: | Others |
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DigitalCommons@USU
1973
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| Online Access: | https://digitalcommons.usu.edu/etd/5134 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6175&context=etd |