Whitening of Skim Milk Using a Continuous-Flow, Immobilized Enzyme Reactor

Principal Investigator: Marie K. Walsh, Utah State University

Co-Investigators: Paul A. Savello, Utah State University

Project Summary:

Covalently immobilized milk clotting enzymes have been used to whiten skim milk. This whitening is, at present, not as efficient as using a soluble enzyme. We are in the process of increasing the level of active immobilized enzyme.

Publications:

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Theses:

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Published Abstract:

Immobilized pepsin for skim milk whitening. X. Li and M.K Walsh. 1999 Annual IFT Meeting. Chicago, IL.

Presentations:

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