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605. Preparation of a cheese with crystalline rennin

Published online by Cambridge University Press:  01 June 2009

N. J. Berridge
N. J. Berridge
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

Kizer, Hankin, Speck & Aurand(1) have observed that the impurities associated with proteolytic enzymes are stimulating to lactic acid bacteria, and they have suggested that these substances may accelerate the ripening of dairy products. In view of these observations and suggestions an experiment begun in March 1954, on the preparation of cheese with crystalline rennin, is reported below. The results are in agreement with the suggestions of Kizer et al.

Type
Original Articles
Information
Journal of Dairy Research , Volume 22 , Issue 3 , October 1955 , pp. 384 - 385
Copyright
Copyright © Proprietors of Journal of Dairy Research 1955

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References

REFERENCES

(1)Kizer, D. E., Hankin, L., Speck, M. L. & Aurand, L. W. (1955). J. Dairy Sci. 38, 303.CrossRefGoogle Scholar
(2)Berridge, N. J. & Woodward, , Cora, (1953). J. Dairy Res. 20, 255.CrossRefGoogle Scholar