Selective denaturation of milk coagulants in 5 M-urea

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Abstract
Summary: Porcine and bovine pepsins were very stable in 5·0 M-urea at pH 2·0 or 2·5 at 30 °C while chymosin and Mucor miehei and M. pusillus proteases were rapidly denatured under these conditions. These differences may provide the basis of a quantitative assay of the complement of individual milk clotting enzymes in a coagulant and a possible scheme is suggested.