Improved Assay Procedure for Determination of Milk-Clotting Enzymes

Abstract

An assay technique for quantifying milk-clotting enzymes is described. By the technique, enzyme concentrations as small as 2 × 10−5 rennet units/ml can be determined accurately in milk solutions in as little as 2 h. The technique can be used to assay for enzymes in milk and whey solutions without prior removal of casein. The technique should find application in detecting enzymes in a variety of systems commonly encountered in studies of milk and cheese products. © 1985, American Dairy Science Association. All rights reserved.