Production of a milkcurdling enzyme

Details Production of a milkcurdling enzyme Production of a milkcurdling enzyme

1976-06-22

1978-03-28

Naff, David M.

Textiles: fiber preparation

195 62, 426 36, 426 63, C07G 702

Patent

active

040813304

ABSTRACT:
A rennet-like milk-curdling enzyme is obtained from the stomach tissue of poultry by immersing the tissue in an aqueous saline solution with a pH-value below 4, and thereafter separating out undissolved materials to leave a solution containing the enzyme.

REFERENCES:
patent: 2337947 (1943-12-01), Thornley et al.
Babel, et al., Action in Cheese Ripening of an Enzyme Preparation from Chicken Proventriculi, Including Manufacture of a New Type Cheese, J. Da. Sci., vo. 26 1943 (pp. 331-336).
Davis, J. G., Cheese, vol. I, American Elseiier Pub. Co., Inc. N.Y. 1965 (pp. 244-251).

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