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Observations on plasmin activity in cheese

Published online by Cambridge University Press:  01 June 2009

Nana Y. Farkye  and
Patrick F. Fox
Nana Y. Farkye
Affiliation:
Department of Food Chemistry, National Food Biotechnology Centre, University College, Cork, Ireland
Patrick F. Fox
Affiliation:
Department of Food Chemistry, National Food Biotechnology Centre, University College, Cork, Ireland
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Summary

Levels of plasmin activity in various commercial cheeses are reported. The effects of some processing conditions (pH, cooking temperature and method of salting) on plasmin activity in cheese were investigated. Neither draining pH nor method of salting affected the activity. However, plasmin activity in cheese, rennet curd and micellar casein dispersions increased with increasing cooking temperature. The results suggest that plasmin activity in cheese depends on cooking temperature used during manufacture.

Type
Original Articles
Information
Journal of Dairy Research , Volume 57 , Issue 3 , August 1990 , pp. 413 - 418
Copyright
Copyright © Proprietors of Journal of Dairy Research 1990

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References

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