Lysozyme: Just an additive or a technological aid as well?
- 1 September 1992
- journal article
- research article
- Published by Taylor & Francis in Food Additives & Contaminants
- Vol. 9 (5) , 427-433
- https://doi.org/10.1080/02652039209374094
Abstract
The effects of lysozyme on coagulation of milk and cheese making were studied by means of the gelograph, tristimulus colorimetry, ANS‐fluorescence (hydrophobicity) and SDS‐PAGE. Lysozyme binding to caseins caused structural differences during coagulation and it is proposed that, if the products have similar qualitative properties, lysozyme might be used as a technological aid giving shorter clotting times and higher yields.Keywords
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