Enzymatic preparation for ripening of milk protein products

Details Enzymatic preparation for ripening of milk protein products Enzymatic preparation for ripening of milk protein products

1977-10-04

1979-06-19

Shapiro, Lionel M.

Textiles: fiber preparation

195111, 426 36, C07G 702, A23C 1902

Patent

active

041586077

ABSTRACT:
The complex enzymatic preparation is composed of the proteases of molds, of Penicillium candidum or Penicillium roqueforti, which do not form any bitter peptides, and of autolysates of lactic bacteria Streptococcus lactis or Lactobacillus casei. Adding this preparation to milk permits shortening by half the period of time required for ripening of cheeses. The product has a good taste and more plastic consistency.

REFERENCES:
patent: 3295991 (1967-01-01), Cort et al.
patent: 3667968 (1972-06-01), Kasik et al.
patent: 3975544 (1976-08-01), Kosikowski et al.

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