Distribution of Milk Clotting Enzymes Between Curd and Whey and Their Survival During Cheddar Cheese Making

摘要: Abstract A linear diffusion test capable of measuring milk clotting enzyme activity at concentrations 1×10 −4 to −1 rennin units per ml is described. The distribution rennet between curd and whey in freshly coagulated was measured 72% the 31% pH 6.6. At 5.2, contained 17% 86%. Total recovery 102±5%. Distribution enzymes from Mucor pusillus var. Lindt miehei independent with approximately 83% curd. Porcine pepsin unstable, precluding accurate assessment distribution. During manufacture Cheddar cheese 35% destroyed up time drained, 6% remained following pressing. Neither microbial lost during making. Most while only 2 3% detected after