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Casein (a) and whey protein (b) solutions at 1% before (lane 2 in both images) and after (lane 3 in both images) being treated with either the plant coagulant or chymosin (lane 4 in both images) for 10 min at 37 °C. Lane 1 (both images): molecular weight marker. P1 and P2 peptides derived from the hydrolysis of caseins with the plant coagulant.
