Preparation of cheese with a microbial milk coagulating enzyme

Details Preparation of cheese with a microbial milk coagulating enzyme Preparation of cheese with a microbial milk coagulating enzyme

1975-11-20

1977-09-13

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

195 62, 195 66R, 426 36, 426 40, 426 63, A23C 1900, C07G 702

Patent

active

040483398

ABSTRACT:
Soft and hard types of cheese are prepared from cow milk by a method of using a milk coagulating enzyme from Bacillus substilis mesentericus. The method involves increasing milk acidity before pasteurization to from 0.189 to 0.216% lactic acid, adding an amount of calcium chloride subsequent to pasteurization 2 to 4 fold over that employed in the prior art and adding a sufficient amount of milk coagulating enzyme to cause coagulation within 25 to 40 minutes. Soft and hard cheese prepared by this process have a taste and consistency equivalent to that of soft and hard cheese prepared with rennet from calf stomachs.

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