PROCESS FOR PREPARING MILK COAGULATING ENZYME COMPLEX

摘要

1,203,371. Cheese. JOHN LABATT Ltd. 6 Feb., 1968 [10 March, 1967], No. 5846/68. Heading A2B. [Also in Division C3] Cheese is made by the use of a enzyme preparation derived from an asporulant Bacillus species (see Div. C3) instead of rennet. The yield flavour and quality were normal compared with animal rennet controls.