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KMID : 0380619710030030172
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Korean Journal of Food Science and Technology
1971 Volume.3 No. 3 p.172 ~ p.177
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Studies on Milk - clotting Enzyme of Dothiorella ribis
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Abstract
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The amount of the milk clotting enzyme which is produced by Dcthiorella ribis in wheat bran was 950 Soxhlet units per gram of wheat bran. The milk clotting activity of this enzyme was increased by the elevation of clotting temperature and by the increase of the addition of CaCl₂ to milk. It was also increased when the pH of milk was lower than that of the fresh milk.
When milk was diluted by distilled water, the milk clotting activity of the enzyme was decreased. And its milk clotting activity was good when milk was pasteurized at low temperature. The enzyme of Dothiorella ribis has larger proteolytic activity per Soxhlet unit than that of the milk clotting enzyme of Mucor pusillus Lindt.
This enzyme was rather stable between pH 6 and pH 8 when it was conditioned for ten minutes. The heat stability of enzyme was tested by treating it under the condition for 10∼60 minutes. And the enzyme w-as stable under the temperature of 45℃.
Also the recovery of protein as a form of curd was 76.2 percent to the total protein content of milk.
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