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The influence of casein micelle composition on the extent of chymosin association is described. The association of chymosin with artificial micelles, made with combinations of α s -or β-casein with κ-casein, in a compositional range of α s or β:κ of 12:1-1:5, and at various pH values has been studied. Isotherms for chymosin association with micelles were constructed. Those composed...
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