Hostname: page-component-78c5997874-dh8gc Total loading time: 0 Render date: 2024-11-06T02:19:22.321Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access Rights & Permissions [Opens in a new window]

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

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