“…The activity of chymosin is affected by several environmental conditions, e.g., temperature, pH and ionic strength (see Crabbe, 2004;Dalgleish, 1992), and, like most aspartyl proteinases (Marciniszyn, Hartsuck, & Tang, 1976), chymosin is inhibited by pepstatin (Brinkhuis & Payens, 1985;Nakatani, Tsuchiya, Morita, Ohki, & Hiromi, 1980;Shakeel-Ur-Rehman, Feeney, McSweeney, & Fox, 1998). Whey proteins can also partially inhibit the hydrolysis of caseins by chymosin (Bech, 1993;Hayes, Kelly, & McSweeney, 2002).…”