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Use of enzyme preparation in Bryndza cheese manufacture


, : Use of enzyme preparation in Bryndza cheese manufacture. Molochnaya Promyshlennost' (6): 20-21

Bryndza cheese was produced under laboratory conditions using 'mezenterin' KG (milk coagulating enzymes produced by Bacillus mesentericus) and its chemical composition and organoleptic characteristics were compared with those of Bryndza made with rennet. 'Mezenterin' did not complicate or prolong the cheesemaking process or affect milk coagulation and whey separation, and gave cheese which in composition, flavour, texture and colour was identical to the control cheese.

US$29.90


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