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.
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-01-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/747 |