Process of producing a coagulant composition for cheese producti

Details Process of producing a coagulant composition for cheese producti Process of producing a coagulant composition for cheese producti

1982-11-02

1985-07-02

Jones, Raymond

Food or edible material: processes, compositions, and products

Fermentation processes

Material is mammal or fowl derived

426657, 426 63, A23C 19032

Patent

active

045267928

ABSTRACT:
A coagulant composition for the cheese industry, whose purpose is to coagulate milk in the preparation of cheeses, is produced by mixing a first coagulant enzyme of fungic origin and non-coagulant proteic extracts from bovine reed. The composition may also contain a second proteolytic enzyme, extracted from another microbial strain or from bovine pepsin.

REFERENCES:
patent: Re30669 (1981-07-01), Feldman
patent: 3151039 (1964-09-01), Arima et al.
patent: 3692630 (1972-09-01), Kichline et al.
patent: 3766015 (1973-10-01), Dardas
patent: 3886288 (1975-05-01), Rice et al.
patent: 3975544 (1976-08-01), Kosikowski
patent: 4136201 (1979-01-01), Feldman
patent: 4255454 (1981-03-01), Branner-Jorgensen
Cheese by Davis, Rennet (I): Preparation and Properties, 1965, pp. 248-249, 269.

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