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COAGULATION ENZYMES [1 record]

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Record 1 1996-06-03

English

Subject field(s)
  • Cheese and Dairy Products
CONT

The general conception of a cheese curd is that produced by enzymic coagulation, whereby the proteolytic enzyme cleaves the protein so that it becomes insoluble and forms a coagulated mass enclosing the other milk ingredients.

OBS

It has been suggested that enzymes from higher plants might be useful in cheese making, and some have been tried ... Most plants proteases are strongly proleolytic and cause extensive digestion of the curd.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
OBS

En mélangeant aux laits certaines enzymes, on obtient [...] une précipitation de la caséine et la formation d'un coagulum.

Spanish

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