Process for preparing cheese and product produced

Details Process for preparing cheese and product produced Process for preparing cheese and product produced

1983-04-28

1986-05-13

Rosen, Sam

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 40, 426 42, A23C 912

Patent

active

045885931

ABSTRACT:
A process for improving the cheese capacity of milk used in the preparation of uncooked or half-cooked pressed paste cheeses comprising adding to the milk during the course of the preparation of said uncooked or half-cooked pressed paste cheeses, an enzyme extracted from a culture of Micrococcus caseolyticus; and the uncooked or half-cooked pressed paste cheese prepared thereby.

REFERENCES:
Feuillat et al-Lait-vol. 519 and 520, Nov.-Dec., 1972, pp. 629-641.
Desmazeaud et al--Chem. Abst. vol. 70 (1969), p. 111743j.

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