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Journal of Dairy Science Vol. 82 No. 11 2331-2333
© 1999 by American Dairy Science Association ®
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Short Communication: Stability of Chymosin and Cyprosins Under Milk-Coagulation and Cheese-Ripening Conditions

A. Picon , J. Fernandez , P. Gaya 1, M. Medina 1, and M Nuñez 1

1 Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Madrid, Spain

Chymosin was stable under milk-coagulation and cheese-ripening conditions with a loss of activity not exceeding 8% of the initial level. Cyprosins lost up to 33% of their activity under milk-coagulation conditions and less than 6% under cheese-ripening conditions. Chymosin incubated in the presence of cyprosins lost up to 94% of its activity under milk-coagulation conditions and up to 70% under cheese-ripening conditions.

Key Words: cyprosins • chymosin • milk coagulation • cheese ripening

Submitted on March 15, 1999
Accepted on July 2, 1999






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