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Method for producing a milk-coagulating enzyme preparation



Method for producing a milk-coagulating enzyme preparation



Neth. Pat. Appl, 7 011 613,



A milk-coagulating enzyme for cheese manufacture is obtained by cultivating Mucor lamprosporus, preferably the strains Lendner VBS 11808 or Mehrotra CBS 511467, or a natural or artificial variant or mutant thereof, under aerobic conditions at 15-45 degrees C for 2-12 days on a suitable nutrient medium, from which the enzyme is separated by one of the usual methods. The enzyme preparation has a good coagulation activity and particularly low proteolytic and lipolytic activity.

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Accession: 014559196

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