{"id":7400,"date":"2024-05-05T08:51:14","date_gmt":"2024-05-05T07:51:14","guid":{"rendered":"https:\/\/pakistan-cosmetics.com\/?post_type=product&#038;p=7400"},"modified":"2024-05-05T08:51:14","modified_gmt":"2024-05-05T07:51:14","slug":"milk-protein","status":"publish","type":"product","link":"https:\/\/pakistan-cosmetics.com\/index.php\/milk-protein\/","title":{"rendered":"milk protein"},"content":{"rendered":"<p>Proteins can be degraded by enzyme action or by exposure to light. The predominant cause of protein degradation is through enzymes called proteases. Milk proteases come from several sources: the native milk, airborne bacterial contamination, bacteria that are added intentionally for fermentation, or\u00a0<a href=\"http:\/\/milkfacts.info\/Milk%20Microbiology\/Mastitis%20and%20SCC.htm#SomaticCells\" target=\"_blank\" rel=\"noopener\">somatic cells<\/a>\u00a0present in milk. The action of proteases can be desirable, as in the case of yogurt and cheese manufacture, so, for these processes, bacteria with desirable proteolytic properties are added to the milk. Undesirable degradation (proteolysis) results in milk with off-flavors and poor quality. The most important protease in milk for cheese manufacturing is plasmin because it causes proteolysis during ripening which leads to desirable flavors and texture in cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Proteins can be degraded by enzyme action or by exposure to light. The predominant cause of protein degradation is through enzymes called proteases. Milk proteases come from several sources: the native milk, airborne bacterial contamination, bacteria that are added intentionally for fermentation, or\u00a0<a href=\"http:\/\/milkfacts.info\/Milk%20Microbiology\/Mastitis%20and%20SCC.htm#SomaticCells\">somatic cells<\/a>\u00a0present in milk. The action of proteases can be desirable, as in the case of yogurt and cheese manufacture, so, for these processes, bacteria with desirable proteolytic properties are added to the milk. Undesirable degradation (proteolysis) results in milk with off-flavors and poor quality. The most important protease in milk for cheese manufacturing is plasmin because it causes proteolysis during ripening which leads to desirable flavors and texture in cheese.<\/p>\n<p>03154497759<\/p>\n","protected":false},"featured_media":7401,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[73,37],"product_tag":[],"class_list":{"0":"post-7400","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-raw-materials","7":"product_cat-soap","9":"first","10":"instock","11":"shipping-taxable","12":"product-type-simple"},"acf":[],"_links":{"self":[{"href":"https:\/\/pakistan-cosmetics.com\/index.php\/wp-json\/wp\/v2\/product\/7400","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pakistan-cosmetics.com\/index.php\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pakistan-cosmetics.com\/index.php\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/pakistan-cosmetics.com\/index.php\/wp-json\/wp\/v2\/comments?post=7400"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pakistan-cosmetics.com\/index.php\/wp-json\/wp\/v2\/media\/7401"}],"wp:attachment":[{"href":"https:\/\/pakistan-cosmetics.com\/index.php\/wp-json\/wp\/v2\/media?parent=7400"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/pakistan-cosmetics.com\/index.php\/wp-json\/wp\/v2\/product_brand?post=7400"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pakistan-cosmetics.com\/index.php\/wp-json\/wp\/v2\/product_cat?post=7400"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pakistan-cosmetics.com\/index.php\/wp-json\/wp\/v2\/product_tag?post=7400"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}