A Procedure for Measuring Residual Rennin Activity in Whey and Curd From Freshly Coagulated Milk
A procedure was developed for measuring residual rennin activity in curd extracts and whey. A sensitive substrate at pH 5.8 was prepared by mixing 6 grams of low-heat nonfat dry milk in 500 milliliters buffer containing 0.05 molar cacodylic acid, 0.02 molar calcium chloride, and 0.012 molar triethan...
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| Format: | Others |
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DigitalCommons@USU
1971
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| Online Access: | https://digitalcommons.usu.edu/etd/5087 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6127&context=etd |