title: Lysozyme: just an additive or a technological aid as well?
abstract: 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.
authors.affiliation: Istituto Sperimentale Lattiero Caseario, Milan, Italy.
authors.forename: R
authors.initials: R
authors.lastname: Giangiacomo
authors.forename: F
authors.initials: F
authors.lastname: Nigro
authors.forename: G
authors.initials: G
authors.lastname: Messina
authors.forename: T M
authors.initials: TM
authors.lastname: Cattaneo
mesh_terms: D000818:Animals; D002364:Caseins / Q000378:metabolism; D002611:Cheese; D005503:Food Additives; D005524:Food Technology; D008892:Milk / Q000737:chemistry; D009113:Muramidase / Q000378:metabolism / Q000494:pharmacology
chemical_list: D002364:Caseins; D005503:Food Additives; D009113:Muramidase