Author Topic: what is activity proteolytic ?  (Read 941 times)

Offline mahacan

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what is activity proteolytic ?
« on: May 13, 2012, 06:35:26 PM »
I foudn a satement here says
Coagulation of milk is an essential step in the production of most varieties of cheese. To achieve high quality and high performance cheese, coagulant activity should be limited to the hydrolysis of kappa casein. The activity proteolytic broad spectrum can cause serious defects in the quality of cheese flavors including bitter and weak body. The more specific enzyme known for the purpose of coagulating milk is chymosin. Coagulator , being a calf rennet, the standard sets a guaranteed high content of chymosin 92% of the active component.

My question is: What is activity proteolytic ? We face weak body/weak curd with microbial rennet so does that mean we have proteolytic activity?

Offline Sailor Con Queso

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Re: what is activity proteolytic ?
« Reply #1 on: May 13, 2012, 07:28:27 PM »
This appears to be a poor translation from Spanish.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed