Association of chymosin with artificial casein micelles as influenced by micelle composition and pH

International Dairy Journal

Volumn 7, Issue 1, 1997, Pages 43-46

  Larsson, Kjell I ^a   Andrén, Anders ^a   Geurts, Tom J ^b   De Roos, André L ^b   Walstra, Pieter ^b  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

adsorption; artificial casein micelles; Chymosin; ELISA; milk clotting activity

Indexed keywords

EID: 0030891493     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(96)00053-2     Document Type: Article

References (12)

1. Andersson, H., Andrén, A. and Björck, L. (1989) An enzyme-linked immunosorbent assay for determination of chymosin in dairy products. J. Dairy Sci., 72, 3129-3133.
2. Andrén, A., Larsson, K., Andersson, H. and Björck, L. (1990) Affinity between chymosin and different caseins. In Brief Communications and Abstracts of Posters of the XXIII International Dairy Congress in Montreal, Vol. 1, p. 248.
3. Dunnewind, B., de Roos, A.L. and Geurts, T.J. (1996) Association of chymosin with caseins in solution. Neth. Milk Dairy J., 50, 121-133.
4. Green, M.L. and Foster, P.M.D. (1974) Comparison of the rates of proteolysis during ripening of cheddar cheeses made with calf rennet and swine pepsin as coagulants. J. Dairy Res., 41, 269-282.
5. Holmes, D.G., Duersch, J.W. and Ernstrom, C.A. (1977) Distribution of milk clotting enzymes between curd and whey and their survival during cheddar cheese making. J. Dairy Sci., 60, 862-869.
6. Larsson, K.I., Andrén, A., Geurts, T.J. and de Roos, A.L. (1995) Enzyme linked immunosorbent assay (ELISA) and milk clotting test (MCT) for determination of the affinity between chymosin and artificial casein micelles. Neth. Milk Dairy J., 49, 37-46.
7. Nelson, J.H. (1975) Impact of new clotting enzymes on cheese technology. J. Dairy Sci., 58, 1739-1750.
8. de Roos, A. L., Walstra, P. and Geurts, T. J. (1995) Association of chymosin with adsorbed caseins. In Food Macromolecules and Colloids, eds E. Dickinson and D. Lorient. The Royal Society of Chemistry, pp. 50-57.
9. Schmidt, D.G., Koops, J. and Westerbeek, D. (1977) Properties of artificial casein micelles. 1. Preparation, size distribution and composition. Neth. Milk Dairy J., 31, 328-341.
10. Stadhouders, J. and Hup, G. (1975) Factors affecting bitter flavour in Gouda cheese. Neth. Milk Dairy J., 29, 335-353.
11. Walstra, P. and Jenness, R. (1984) Casein micelles. In Dairy Chemistry and Physics, Chapter 13, pp. 229-253. John Wiley.
12. s-casein and κ-casein. J. Dairy Sci., 46, 1183-1188.