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Short Communication: Stability of Chymosin and Cyprosins Under Milk-Coagulation and Cheese-Ripening Conditions
cyprosins chymosin milk coagulation cheese ripening
2008/3/31
Chymosin was stable under milk-coagulation and cheese-ripening conditions with a loss of activity not exceeding 8% of the initial level. Cyprosins lost up to 33% of their activity under milk-coagulati...