Description: The protease, rennin, hydrolyzes milk proteins (casein). These insoluble milk proteins form curds, which is the step in cheese making. The size of the curds varies with calcium ion concentration. Vinegar also hydrolyzes milk proteins, but does so nonspecifically, forming curds that are much smaller than those formed from rennin. The effect of temperature on the protease activity can also be investigated.

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Source: Fun With Chemistry; A Guidebook of K-12 Activities. vol 1

Year or vol: 1991 page: 63

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