摘要：Plasmin is a trypsin -like alkaline serine proteinase originating in the blood. Most of the enzyme in milk is present as the inactive zymogen called plasminogen whereas a little amount of enzyme is active. Plasmin which is a heat-stable enzyme has activity on β-, αs1 -, and αs2 -CN. Because of its properties, most of the studies have been focused on its effects on cheese and UHT milk. In this review, plasmin system in milk, effects of plasmin on milk proteins and quality of milk products were investigated.
