Inhibitory activity against plasmin, trypsin, and elastase in rennet whey and in cheese fortified with whey protein.

Abstract

The inhibitory activity against trypsin, elastase, and plasmin was determined in samples of Danbo 45+ that were manufactured from milk pasteurized at 72, 80, and 90 degrees C for 15, 30 and 60 s; the corresponding rennet wheys; and Havarti 45+ manufactured from milk concentrated 1.8-fold, 2.7-fold, and 4.6-fold by ultrafiltration. A sensitive colorimetric… (More)

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