Microbial enzyme cuts cheese making cost
1979
Morris, Charles E.
A newly developed microbial enzyme coagulant, Marzyme II, costs less than rennet and curdles milk for the cheese making process. During pasteurization of the whey, it loses its coagulant properties preventing carry-over of enzyme activity into dried or liquid whey products. The new coagulant costs only 42% to 44% as much as rennet, which is becoming scarce; one dairy cut coagulant costs by about 30% compared to a half rennet/half pepsin coagulant. Marzyme II functions like rennet in development of the body, texture, and flavor of the cheese, yet avoids the slight bitterness present with earlier microbial coagulants.
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