Das Lab und seine Wirkung auf das Casein der Milch. VII. Über die Abspaltung von Nicht‐Protein‐Stickstoff (NPN) aus Casein durch Lab und ihre Beziehung zur Primärreaktion der Labgerinnung der Milch

Abstract

Abstract During the rennet curdling of milk, the amount of nitrogen (NPN) which is not precipitated by 12% trichloroacetic acid (TCE) increases markedly. The course of this splitting reaction can be followed quantitatively. The NPN/time curves show clearly that a very specific reaction is involved which terminates before visible clotting occurs and which differs distinctly from the slow but general proteolytic breakdown effected by the enzyme.