STUDIES ON THE MILK-CLOTTING ENZYME OF STREBLUS ASPER

J SRI RAM, K K REDDI

Abstract


1. Preparation and properties of the milk-clotting enzyme present in the leaves of Streblus asper are studied. Acetone was used as  fractionating agent for the enzyme.

2. Studies on the enzyme before and after dialysis indicate that  inactivation during dialysis and ultratiltration are probably due to oxidation.

3. There is no linear relationship between the activity and enzyme concentration.

4. Boiled milk clots earlier than raw milk under the enzyme action.


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