[The proteolytic activity and the milk coagulative ability of Thermomyces lanuginosus strains]

The aim of this study was the estimation of the proteolytic activity and the milk coagulative ability of Thermomyces lanuginosus strains isolated from different natural sources. The estimation of proteolytic activity was conducted at 55 degrees C on the solid medium with casein. The ability to the milk coagulation was estimated at temperature range between 25 and 80 degrees C, using culture filtrate of isolated strains. The study proved, that all tested strains were able to the hydrolysis of casein, but the highest proteolytic activity had strains from hazelnuts. The quickest milk coagulation was observed at 55 degrees C. Clotted milk had dense consistency and these samples had best colours and nice smells.