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An Enzyme-Linked Immunosorbent Assay for Detection of Chymosin in Dairy Products

Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, Box 7024, S-750 07 Uppsala, Sweden

ABSTRACT

An enzyme-linked immunosorbent assay has been developed to detect very low concentrations of chymosin. The method was evaluated by determination of chymosin in fermented milk. A four-layer sandwich ELISA was used, which allows a sensitivity between .5 to 10 ng chymosin/ml fermented milk. Samples of fermented milk, with and without addition of calf rennet, were tested. The blind samples were clearly distinguished from the samples containing chymosin. However, some adsorption of the chymosin to the caseins and a high standard deviation within the samples disturb a reliable estimation of the true chymosin concentration, indicating that some unknown components interfere with the analytical procedure.