COAGULATION OF MILK-PROTEINS BY PROTEOLYTIC-ENZYMES PRODUCED BY GENETIC-ENGINEERING

The coagulation of milk (raw, pasteurized, and with the addition of Ca Cl2 after pasteurization) by the Chymax, Chymogen and Maxiren preparat ions, and by the Hala rennet, produced by genetic engineering, was stu died. The coagulation curves were found to differ, however, the maximu m firmness of the obtained gels differed insignificantly. The pasteuri zation of milk caused the lengthening of the time of enzymatic phase. The addition of 0.02% CaCl2 to the pasteurized milk abbreviated the co agulation time, yielding gel of the firmness that was higher than that one of the raw milk. The storage of milk for 24 h at 2-3 degrees C di d not noticeably affect the coagulation of milk proteins by the studie d preparations, and by the Hala rennet. The results obtained may sugge st that the differences between the studied preparations regarding mil k clotting may concern the enzymatic phase.