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Start Over Author "Cattaneo, T. M. P." Publication Type Magazines
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2. Lysozyme: Just an additive or a technological aid as well?

Author

Giangiacomo, R., Nigro, F., Messina, G., and Cattaneo, T. M. P.

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.

Published
1992
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