| 摘要 |
1,233,332. Cheese. MILES LABORATORIES Inc. 14 Aug., 1969 [9 Sept., 1968], No. 40709/69. Heading A2B. [Also in Division C3] Cheese is made by treating pasteurised whole milk with a microbial rennet produced by Mucor miehei (see Division C3). The cutting quality and texture were comparable with those of cheese made from calf rennet and after ripening for 60 days the cheese was normal in body, texture and flavour. |
