Abstract
Sodium chloride (0–10%) was added to skim cow’s, buffalo’s, sheep’s and goat’s milks. Calf rennet, pepsin and E . parasitica, M. meihei, and M. pusillus proteases were added to milks diluted with ultra-filtrate and turbidity development was followed. Addition of NaCl decreased the initial turbidity, and turbidity development in milk treated with milk clotting enzymes. Effect of NaCl was more pronounced in cow’s milk.
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© 1986 D. Reidel Publishing Company, Dordrecht, Holland
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El-Shibiny, S., El-Dein, H.F., Mahran, G.A., Hofi, A.A., El-Salam, M.H.A. (1986). Effect of Added Sodium Chloride on Turbidity Development in Cow’s Buffalo’s, Sheep’s and Goat’s Milks by Action of Milk Clotting Enzymes. In: MILK the vital force. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3733-8_46
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DOI: https://doi.org/10.1007/978-94-009-3733-8_46
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-277-2330-7
Online ISBN: 978-94-009-3733-8
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