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Comparative study of proteolysis during ripening of Cheddar cheese by bacterial milk clotting enzymes and rennet extract



Comparative study of proteolysis during ripening of Cheddar cheese by bacterial milk clotting enzymes and rennet extract



XVII Int. Dairy Congr, D: 187-98



Milk clotting enzymes were precipitated by ethanol or, preferably, (NH4)2SO4 from 4 highly potent bacterial isolates, belonging to the Bacillus subtilis group. The milk clotting: proteolytic activity ratio ranged from 2.5 to 47 compared with 31.5 for animal rennet. Cheddar cheese was made using the bacterial enzymes and compared with that using animal rennet. The degree of proteolysis was generally greater when the bacterial enzymes were used.

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Accession: 014389917

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