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Enzymic Coagulation of Casein Micelles: A Review¹

Department of Nutrition and Food Sciences, Utah State University, Logan 84322

ABSTRACT

Much is known about the coagulation that takes place when a proteolytic enzyme is added to milk. People from many disciplines and often with different purposes in mind have contributed to this knowledge. This paper is intended to bring together this variety of facts and views on enzymic milk coagulation.

¹ Utah Agricultural Experiment Station Journal Article No. 2857. Approved by the Director.

² Kraft Poods Ltd., Salmon St., Port Melbourne, Victoria 3207, Australia.

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