Influence of pH, type of enzyme and ultrafiltration on the retention of milk clotting enzymes in Camembert cheese
- 1 May 1987
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 54 (2) , 315-320
- https://doi.org/10.1017/s0022029900025450
Abstract
Summary: Camembert cheeses were made with pasteurized skim milk or with ultrafiltered milk concentrated 2-fold, using either rennet or Mucor miehei proteinase as coagulant. Using rennet, the rapid acidification during cheesemaking increased enzyme retention and 55% was retained after 24 h. With the M. miehei proteinase, acidification had no effect and only 17% of it was retained after 24 h. The use of ultrafiltered milk resulted in less rennet being retained in the curd.This publication has 7 references indexed in Scilit:
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