Development of a laboratory technique for the evaluation of protease enzymes activity in goat and sheep milk

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• 作者：Raffaele Palomba ; Giorgio Formisano ; Assunta Arrichiello ; Giuseppe Auriemma ; Fiorella Sarubbi ; ^{fiorella.sarubbi@ispaam.cnr.it}
• 关键词：Protease activity ; Sheep milk ; Goat milk ; Azocasein
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1637-1641
• 全文大小：354 K
• 卷排序：221

文摘

Proteolytic activity in sheep and goat milk. Raw milk may have proteolytic activity from endogenous or indigenous origin. A solution containing protease N extracted from Bacillus subtilis was used. The results were independent from the protease content, but depends of substrate.