THERMALLY SENSITIVE MICROBIA RENNIN

Thermally sensitive microbial rennin and process for the preparation of thermally sensitive microbial rennin, comprising the treatment of the microbial rennin containing liquid, obtained after recovery of the fermentation broth, with a modifying agent, which enhances the termal instability of microb...

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Bibliographic Details
Main Authors R. L. F. DELECOURT, B. A. V. COLEIN
Format Patent
LanguageEnglish
Published 30.04.1981
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
ENZYMOLOGY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MILK OR CHEESE SUBSTITUTES
MUTATION OR GENETIC ENGINEERING
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
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Summary:Thermally sensitive microbial rennin and process for the preparation of thermally sensitive microbial rennin, comprising the treatment of the microbial rennin containing liquid, obtained after recovery of the fermentation broth, with a modifying agent, which enhances the termal instability of microbial rennin, while retaining its milk coagulating activity at temperatures of normal cheese manufacturing, giving rise to easily decomposition of the microbial rennin in the residual liquids, obtained after cheese preparation, to be used for further food processing; as well as the use of such obtained thermally sensitive microbial rennin for the cheese preparation and the use of the obtained whey for further food processing.
Bibliography:Application Number: AU19800062845