Increase in Curd Tension of Milk Coagulum Prepared with Immobilized Proteases

Curd tension of milk clotted by nine proteases in immobilized or soluble forms was measured by a curd tension meter. In the curd prepared by trypsin, α‐chymotrypsin, papain, thermolysin or alkaline‐protease in a soluble form, the increasing rate of curd tension was definitely smaller than that of curd formed by rennet. However, curd tension increased linearly when the extent of proteolysis was controlled by employing these proteases in an immobilized form. The amounts of TCA‐soluble nitrogenous compounds and sialic acid released at the beginning of clotting were kept constant throughout the incubation time.