
	Pakistan Journal of Nutrition
	Year: 2006 \| Volume: 5 \| Issue: 2 \| Page No.: 97-101 DOI: 10.3923/pjn.2006.97.101

Application of a Coagulating Preparation Obtained with Rhizomucor Miehei N in Cheese-Making

Arnold Reps, Lucjan Jedrychowski1, Krystyna Wisniewska and Agnieszka Jankowska

Abstract: Studies were carried out to determine the suitability of a coagulating preparation, Rhizomucor proteinase, obtained from Rhizomucor miehei for production of Camembert, Edam and Cheddar cheeses. While analyzing the cheese-making process, it was found that the obtained preparation could be used in the production of high quality cheeses without the need for changing the established technological parameters. In cheeses produced with Rhizomucor proteinase, proteolysis and lipolysis was more intense than in renin cheeses - which has a beneficial effect on cheese sensory properties. Lower utilization of milk nitrogen compounds and fat encourages further studies into the application of the obtained preparation in combination with other coagulating enzymes.

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How to cite this article:

Arnold Reps, Lucjan Jedrychowski1, Krystyna Wisniewska and Agnieszka Jankowska, 2006. Application of a Coagulating Preparation Obtained with Rhizomucor Miehei N in Cheese-Making . Pakistan Journal of Nutrition, 5: 97-101.

DOI: 10.3923/pjn.2006.97.101

URL: https://scialert.net/abstract/?doi=pjn.2006.97.101

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