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