Rennet substitute from seals for making cheese

摘要

A high potency calf rennet substitute having four proteolytic enzyme components is extracted from the stomach mucosa or whole stomach of seals. The substitute closely matches the characteristics of calf rennet by having good milk clotting efficiency over a wide range of pH of 6.0 to 6.8, a high ratio of milk clotting to proteolytic activity, relative inability to inactivate ribonuclease and limited hydrolysis of casein. The substitute results in a desirable aged flavor in cheddar cheese.