605. Preparation of a cheese with crystalline rennin
- 1 October 1955
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 22 (3) , 384-385
- https://doi.org/10.1017/s0022029900007949
Abstract
Kizer, Hankin, Speck & Aurand(1) have observed that the impurities associated with proteolytic enzymes are stimulating to lactic acid bacteria, and they have suggested that these substances may accelerate the ripening of dairy products. In view of these observations and suggestions an experiment begun in March 1954, on the preparation of cheese with crystalline rennin, is reported below. The results are in agreement with the suggestions of Kizer et al.This publication has 2 references indexed in Scilit:
- Stimulation of Lactic Acid Bacteria by Substances Concomitant to Certain Proteolytic EnzymesJournal of Dairy Science, 1955
- 516. A simple method for preparing crystalline renninJournal of Dairy Research, 1953