In this module students will learn about the plasmin system and its relationship to dairy food decay. Students will learn the techniques of gel electrophoresis to measure casein hydrolysis, enzyme activity assays to assess plasmin and plasminogen activities, and enzyme kinetic assays to assess conversion of plasminogen to plasmin. Students will then apply the learned techniques to design a novel experiment in which they will choose different variables such as temperature, pH, and other storage conditions of dairy products to further investigate the process of the plasmin system.

1. CASPiE