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

, : A method of modifying the thermal destabilization of microbial rennet, rennet so modified and a method of cheese making using rennet so modified. UK Patent Application: (2 045 773A)

The destabilization process, preferably carried out as the final step of rennet preparation, involves pH adjustment of a stabilized microbial rennet solution to e.g. 5, blending in a solution of peroxyacetic or propionic acid at a rate of 0.5-5 mmol/g protein and leaving the mixture to react until the desired destabilization level is attained (which may take 4 h).


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