Lysozyme: just an additive or a technological aid as well?
The effects of lysozyme on coagulation of milk and cheese making were studied by means of the gelograph, tristimulus colorimetry, ANS-fluorescence (hydrophobicity) and SDS-PAGE. Lysozyme binding to caseins caused structural differences during coagulation and it is proposed that, if the products have similar qualitative properties, lysozyme might be used as a technological aid giving shorter clotting times and higher yields.
Giangiacomo
R
R
Istituto Sperimentale Lattiero Caseario, Milan, Italy.
Nigro
F
F
Messina
G
G
Cattaneo
T M
TM
D000818:Animals; D002364:Caseins / Q000378:metabolism; D002611:Cheese; D005503:Food Additives; D005524:Food Technology; D008892:Milk / Q000737:chemistry; D009113:Muramidase / Q000378:metabolism / Q000494:pharmacology
D002364:Caseins; D005503:Food Additives; D009113:Muramidase