The enzyme has good stability in milk. It maintains approximately 40% activity after 24 h at 60°C and maintains stable activity below 60°C over a long reaction time.
Enzymes have good stability in milk. After 24 hours at a temperature of 60 ° C, they maintain approximately 40% activity and maintain low stability function. Long reaction time at 60 ° C
The enzyme has good stability in milk, and its activity remains about 40% after 24 hours at 60 C, and its stable activity remains below 60 C for a long reaction time.