METHOD FOR THE ENZYMATIC PRODUCTION OF SOFT AND HARD TYPES OF COW MILK CHEESE

摘要

Soft and hard types of cheese are prepared from cow milk by a method of using a milk coagulating enzyme from Bacillus substilis mesentericus. The method involves increasing milk acidity before pasteurization to from 0.189 to 0.216% lactic acid, adding an amount of calcium chloride subsequent to pasteurization 2 to 4 fold over that employed in the prior art and adding a sufficient amount of milk coagulating enzyme to cause coagulation within 25 to 40 minutes. Soft and hard cheese prepared by this process have a taste and consistency equivalent to that of soft and hard cheese prepared with rennet from calf stomachs.