Thermal destabilization of microbial rennet

Details Thermal destabilization of microbial rennet Thermal destabilization of microbial rennet

1978-12-28

1981-03-10

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 63, 426583, 426801, 435184, 435223, A23C 1902, A23C 2100, C12N 958

Patent

active

042554543

ABSTRACT:
Microbial rennet having reduced thermal stability is produced by acylating the rennet with a monocarboxylic acid acyl radial of between 1 and 6 carbon atoms. Making cheese with the microbial rennet having reduced thermal stability enables the production of pasteurized whey having no residual rennet activity for use in human foods.

REFERENCES:
patent: 3549390 (1970-12-01), Charles et al.
Ilany et al., Milk-Clotting Activity of Proteolytic Enzymes, J. DC., Sci., vol. 52, No. 1, 1969 (pp. 43-46).
Vratsanos, S. M., On the Mechanism of Enzyme Action, LXXI Acylations of Trypsin in Organic Solvents, Archives of Biochem. & Biophys. vol. 90, 1960 (pp. 132-138).
Richert, W. S., Structural and Functional Determinants of Mucor Miehei Protease, Biochim et Biophys. Acta., vol. 271, 1972 (pp. 93-101).

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