Method of making cheese using viral enzymes

Details Method of making cheese using viral enzymes Method of making cheese using viral enzymes

1991-03-13

1994-11-01

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 42, 426582, A23C 912

Patent

active

053606175

ABSTRACT:
The lysin from a Lactococcus (preferably prolate-headed) bacteriophage is used to lyse bacterial starter cultures during cheese-making. Such bacteriophage include .phi.vML3. In addition, the .phi.vML3 lysin has been characterized and a coding sequence for it has been cloned.

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