Production of milk Clotting-enzyme by penicillium funiculosum during growth in whey permeate
Egyptian Journal of Food Science. 1993; 21 (2): 205-15
in English
| IMEMR
| ID: emr-119945
ABSTRACT
A new milk clotting enzyme was produced from Penicillium funiculosum NRCE-629 in submerged cultivars using salted whey permeate supplemented with corn steep liquor [CSL] as nitrogen source. The optimum level of CSL supplementation was 500 mg N/L. The highest milk-clotting activity [MCA] was obtained with initial pH 3.0 after 6 days aerobic incubation by the tested fungus. Furthermore, the MCA produced by this fungus has low proteolytic activity [PA] which is a desirable property required for cheese curd formation to prevent soft texture or bitter taste. These desired properties of enzyme may increase the feasibility of production as a suitable fungal substitute for calf rennet
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Index:
IMEMR (Eastern Mediterranean)
Main subject:
Milk
Language:
English
Journal:
Egypt. J. Food Sci.
Year:
1993
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