@fleshgiant23
Active 1 month, 3 weeks ago
The hydrolysis of αS-caseins and major whey proteins increased considerably in P10 milk samples. At 0 h, the increase in the level of protease activity decreased the rennet coagulation time (RCT, min) of the samples, possibly due to synergistic proteolysis of κ-casein into para-κ-casein. However, over prolonged storage, hydrolysis of β- […] View
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Dolan Boyle posted an update 1 month, 3 weeks ago
The hydrolysis of αS-caseins and major whey proteins increased considerably in P10 milk samples. At 0 h, the increase in the level of protease activity decreased the rennet coagulation time (RCT, min) of the samples, possibly due to synergistic proteolysis of κ-casein into para-κ-casein. However, over prolonged storage, hydrolysis of β-casein and…[Read more]
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Dolan Boyle became a registered member 1 month, 3 weeks ago
