Autor:	Marvin J. Johnson, Walter V. Price, Meelin H. Peterson
Rok vydání:	1948
Předmět:	Chromatography biology Tributyrin Chemistry Triacylglycerol lipase Quantitative determination chemistry.chemical_compound Hydrolysis Milk products Genetics biology.protein Animal Science and Zoology Food science Lipase Food Science
Zdroj:	Journal of Dairy Science. 31:31-38
ISSN:	0022-0302
DOI:	10.3168/jds.s0022-0302(48)92171-7
Popis:	summary 1. A method is presented for the quantitative determination of lipolytic activity in cheese. Determinations run at various sample levels agree within 10 per cent. 2. Hydrolysis of tributyrin by the Cheddar cheese lipase system is most rapid at pH 5. A secondary optimum occurs at pH 6.5 to 7.0.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::68f181e3f9ee6f44fc1f3f6b37f82bbd https://doi.org/10.3168/jds.s0022-0302(48)92171-7 Zobrazit plný text záznamu