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A method of modifying the thermal destabilization of microbial rennet and a method of cheese making using rennet so modified


, : A method of modifying the thermal destabilization of microbial rennet and a method of cheese making using rennet so modified. UK Patent Application: (2 045 772A)

A method for modifying thermal destabilization of microbial rennet comprises treating it in an aqueous medium with an oxidizing agent containing active halogen (oxidation number 0-3), preferably sodium hypochlorite, employed at a pH range of 5-9. The destabilization level should be >5 deg C with a rennet activity loss of preferably less than or equal to 30%.

US$29.90


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