The curd-forming properties of milk as affected by the action of plasmin

Purified plasmin was added to skim milk at a range of levels (0.1-10 mg L-1 ) and the samples subsequently incubated to allow hydrolysis of casein by t he enzyme. Milk clotting properties (as measured by Formagraph) and curd yi eld properties of the milk were measured after incubation. Increasing plasm in addition, with concomitantly increased levels of hydrolysis of casein, r esulted in increased curd firming time and cutting time and reduced firming rate and final curd firmness (all P < 0.001). Rennet clotting time was onl y increased with extensive hydrolysis by plasmin. Curd yield was reduced wi th increasing plasmin addition, with concomitantly increased losses of prot ein in whey. With low levels of enzyme addition, however, the magnitude of most effects was small. Curd moisture was unaffected by plasmin addition to milk at any level of enzyme addition. It may be concluded that extensive h ydrolysis of casein by plasmin, independent of any other alterations in mil k quality, has a significant influence on some milk cheesemaking properties . However, it appears that plasmin may not be responsible for changes in ch eese moisture in, for example, late lactation milk. (C) 1999 Elsevier Scien ce Ltd. All rights reserved.