The original discovery of the genetic polymorphism of )8-Lg by A s c h a f f e n burg & D r e w r y i n 1955 has initiated considerable research activities on milk protein variants. In view of the immense literature dealing with these subjects, reference should be made here to some comprehensive reviews recently publis­ hed (29, 37, 49, 55, 71). In many studies, possible relationships between m...

The study aimed to determine the potential of kiwifruit milk clotting enzyme in cheesemaking. crude enzyme, extracted with sodium phosphate buffer (pH 7.0), was partially purified by 30-80% ammonium sulfate precipitation. 50% saturation exhibited maximum activity (MCA), along 1.56 purification fold, and 78.84% recovery. From SDS-PAGE analysis, protease showed two bands a molecular mass 24 kDa 2...

Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is main by-product cheesemaking. Traditional whey cheeses, manufactured with similar processes, are Ricotta, Ricotta salata or Ricottone, and fresca in Italy; Anthotyros, Myzithra, Manouri, Xynomyzithra, Urda Greece; Serbia Romania well other countries such Israel; Lor...