Thermal destabilization of microbial rennet

Details Thermal destabilization of microbial rennet Thermal destabilization of microbial rennet

1979-11-20

1982-11-02

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 63, 426522, 435223, 435931, A23C 19032, C12N 958

Patent

active

043573576

ABSTRACT:
Microbial rennet such as from Mucor miehei is thermally destabilized by treatment of the rennet in an aqueous medium with oxidizing agents containing active chlorine such as hypochlorites. The thermally destabilized rennet is advantageous for cheese making where absence of rennet activity in pasteurized whey is desired.

REFERENCES:
patent: 2053740 (1936-09-01), Reichert et al.
patent: 3275453 (1966-09-01), Sardinas
patent: 3886288 (1975-05-01), Rice et al.
patent: 4086139 (1978-04-01), Hoerle
Regnier, J. M., Thermal Resistance of Clotting Enzymes, Chem. Abstr., vol. 87:51817a, 1977 (p. 352).
Ilany, et al., Milk-Clotting Activity of Proteolytic Enzymes, J. Da. Sci., vol. 52, No. 1, 1969 (pp. 43-46).

Affiliated with

Also associated with

Rating

Thermal destabilization of microbial rennet does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Thermal destabilization of microbial rennet, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Thermal destabilization of microbial rennet will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-624154