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Summary The ELISA assay was used to measure the complex plasminogen-plasmin as weil as chymosin in milk products. The results showed that plasmin concentration was slightly higher than the corresponding enzymatic activity, which could be explained by the blockage of several active sites by inhibitors or caseins. Measurement of chymosin in a St Paulin type cheese and a hard cheese «Comte» showed evidence for residual activity of chymosin in both curds. However, active enzyme was found only in the « St Paulin » whey. Therefore, the heat stability of chymosin is enhanced when bound to caseins and sorne activity may subsist in hard cheeses.

Determination of plasmin (alkaline milk proteinase) and chymosin in milk products by the ELISA assay