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Bacterial enzyme used as cheese ripening aid

Bacterial enzyme used as cheese ripening aid

United States Patent (US 4 690 826): 6

The process for Cheddar cheese manufacture involves using a proteinase derived from the psychrotrophic flora of raw milk, preferably from Pseudomonas fluorescens. The proteinase is added to the cheese milk prior to, or simultaneously with, the coagulant and cheesemaking is carried out by conventional methods. It is claimed that the proteinase remains active throughout processing and enhances the development of desirable flavour compounds during ripening.

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Accession: 001534595

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Related references

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