Physico-chemical studies on the enzymatic coagulation of milk
In a recent publication that appeared in this review Alais outlined our present knowledge of κ- and whole casein, of chymosin and other coagulating enzymes. He also described the action of chymosin (rennin) on the casein. In this paper we give a review of what is known on the alterations and the st...
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| Main Authors: | , |
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| Format: | Article |
| Language: | deu |
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Swiss Chemical Society
1975-09-01
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| Series: | CHIMIA |
| Online Access: | https://www.chimia.ch/chimia/article/view/9238 |
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| _version_ | 1850140234799382528 |
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| author | B. Tarodo de la Fuente C. Alais |
| author_facet | B. Tarodo de la Fuente C. Alais |
| author_sort | B. Tarodo de la Fuente |
| collection | DOAJ |
| description |
In a recent publication that appeared in this review Alais outlined our present knowledge of κ- and whole casein, of chymosin and other coagulating enzymes. He also described the action of chymosin (rennin) on the casein. In this paper we give a review of what is known on the alterations and the stages of milk and casein following the reaction of the enzyme. Thus we shall consider the actual coagulation or the secondary phase, the paracaseinate gel syneresis and the different methods of studying the two phenomena.
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| format | Article |
| id | doaj-art-ba5cfbe2d95d4daeb57cd86404b38450 |
| institution | OA Journals |
| issn | 0009-4293 2673-2424 |
| language | deu |
| publishDate | 1975-09-01 |
| publisher | Swiss Chemical Society |
| record_format | Article |
| series | CHIMIA |
| spelling | doaj-art-ba5cfbe2d95d4daeb57cd86404b384502025-08-20T02:29:54ZdeuSwiss Chemical SocietyCHIMIA0009-42932673-24241975-09-0129910.2533/chimia.1975.379Physico-chemical studies on the enzymatic coagulation of milkB. Tarodo de la Fuente0C. Alais1Université des Sciences et Techniques du Languedoc Université de Nancy IUniversité des Sciences et Techniques du Languedoc Université de Nancy I In a recent publication that appeared in this review Alais outlined our present knowledge of κ- and whole casein, of chymosin and other coagulating enzymes. He also described the action of chymosin (rennin) on the casein. In this paper we give a review of what is known on the alterations and the stages of milk and casein following the reaction of the enzyme. Thus we shall consider the actual coagulation or the secondary phase, the paracaseinate gel syneresis and the different methods of studying the two phenomena. https://www.chimia.ch/chimia/article/view/9238 |
| spellingShingle | B. Tarodo de la Fuente C. Alais Physico-chemical studies on the enzymatic coagulation of milk CHIMIA |
| title | Physico-chemical studies on the enzymatic coagulation of milk |
| title_full | Physico-chemical studies on the enzymatic coagulation of milk |
| title_fullStr | Physico-chemical studies on the enzymatic coagulation of milk |
| title_full_unstemmed | Physico-chemical studies on the enzymatic coagulation of milk |
| title_short | Physico-chemical studies on the enzymatic coagulation of milk |
| title_sort | physico chemical studies on the enzymatic coagulation of milk |
| url | https://www.chimia.ch/chimia/article/view/9238 |
| work_keys_str_mv | AT btarododelafuente physicochemicalstudiesontheenzymaticcoagulationofmilk AT calais physicochemicalstudiesontheenzymaticcoagulationofmilk |