Rennet substitute from seals for making cheese

Details Rennet substitute from seals for making cheese Rennet substitute from seals for making cheese

1982-10-12

1985-07-02

Naff, David M.

Chemistry: molecular biology and microbiology

Enzyme , proenzyme; compositions thereof; process for...

Hydrolase

426 36, 426 63, 435814, C12N 964, A23C 1904

Patent

active

045268681

ABSTRACT:
A high potency calf rennet substitute having four proteolytic enzyme components is extracted from the stomach mucosa or whole stomach of seals. The substitute closely matches the characteristics of calf rennet by having good milk clotting efficiency over a wide range of pH of 6.0 to 6.8, a high ratio of milk clotting to proteolytic activity, relative inability to inactivate ribonuclease and limited hydrolysis of casein. The substitute results in a desirable aged flavor in cheddar cheese.

REFERENCES:
patent: 3281332 (1966-10-01), Munns et al.
patent: 4081330 (1978-03-01), Horisberger et al.
Davis, J. G., Cheese vol. I American Elserier Publishing Co., Inc. N.Y. 1965 (pp. 270-273).

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