An assay technique for quantifying milk-clotting enzymes is described. By the technique, enzyme concentrations as small as 2 x 10 -s 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.
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Carlson et al. (1985) studied this question.
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