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Bacterial strains producing enzymes with milk-clotting activity. IX. Effect of certain factors on milk clotting



Bacterial strains producing enzymes with milk-clotting activity. IX. Effect of certain factors on milk clotting



Acta Microbiologica Bulgarica (9): 48-53



The enzyme from Bacillus mesentericus strain M was used to produce a hard cheese from cows' milk. The pH of the milk was varied in the range 6.16-6.45 and CaCl2 was added at 0.05-0.20%. At pH 6.23 and with CaCl2 at 0.15%, the yield and organoleptic quality of cheese made with the bacterial enzyme were the same as for control cheese made with chymosin.

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Accession: 001165232

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