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Preparation of processed cheese


Preparation of processed cheese



U.S. Pat, 3 635-733,



Substantially improved properties in pasteurized processed cheese are claimed as a result of adding a proteolytic enzyme preparation of fungal origin to the cheese-water-emulsifier mixture prior to pasteurizing, the proteolytic enzyme preparation being added in amounts to provide up to 8000 casein units of activity/g of the emulsifying agent.

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Accession: 014617611

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Related references

Comparison of the Codex standards for processed cheese and preparation of processed cheese with the existent German legal regulations. Deutsche Milchwirtschaft: 24 (33) 1278-1280, 1973

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