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How a Cheese-Making Enzyme Works Better with Certain Milk Protein Pieces
Original Title
Peptide substrates for chymosin (rennin). Isolation and substrate behaviour of two tryptic fragments of bovine kappa casein.
doi:10.1111/J.1432-1033.1980.TB04737.X3%
Lower Quality
Methodology score · 3/100
Cross Sectional In Vitro
Fit Body Science breakdown
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What’s the bottom line?
Scientists tested small pieces of milk protein to see how well they work with an enzyme used in cheese making. One piece worked much better because the enzyme stuck to it more tightly.
Score breakdown, methodology, COI, evidence analysis & raw study data
Publication
Authors
Visser S, Van Rooijen PJ, Slangen CJ