| 摘要 |
1469579 Mozzarella cheese NESTLE SA 29 Nov 1974À [19 Dec 1973] 51795/74 Heading A2B [Also in Division C3] A milk-curdling enzyme is extracted from poultry stomach tissue by treating the tissue for a period of 15-20 minutes with an aqueous saline solution having a pH value below 4, separating the undissolved materials and recovering the solution containing the milkcurdling enzyme. According to preferred procedures, the source material for the treatment is glandular or proventricular stomach tissue from domestic poultry, the saline is a 0.5-7% by weight solution of sodium chloride (ionic strengths in the range 0.085-1.2) and the pH is adjusted with hydrochloric acid. Prior to the separation, or after a preseparation stage, the sodium chloride concentration is preferably increased to 6-10% by weight (ionic strengths in the range 1-1.7) and the pH readjusted to a value below 4 (if required). The recovered solution is freed of fats and oils by centrifuging and brought to a /pH of about 2, at which the enzyme develops its greatest activity. The solution may be concentrated and lyophilised. According to Examples 5 and 6, mozzarella cheese is made from inoculated milk curdled with a concentrated solution of the enzyme obtained according to the invention and the cheese produced is used in the preparation of pizzas. |
