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Bacterial enzyme used as cheese ripening aid

United States Patent (US 4 690 826): 6
Bacterial enzyme used as cheese ripening aid
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

Related references

Studies on cheese ripening. X. Preparation of enzyme-rich cheese starter of Aspergillus oryzae-chosen B and its effect on cheese ripening.. Jap. J. zootech. Sci, 33: 2, 152-55, 1962

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