Destabilisation of microbial rennet

descriptionPublicationkeyboard_double_arrow_right Article 01 Jun 1984 English Publisher:Springer Science and Business Media LLCJournal:Biotechnology Letters, volume 6, pages 341-344 (issn: 0141-5492, eissn: 1573-6776,

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Authors: J. Hubble; P. Mann;

doi: 10.1007/bf00138002

Destabilisation of microbial rennet

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Abstract

Microbial alternatives to calf rennet (Chymosin;EC 3.4.23.4) have gained inceasing popularity in the production of cheese. However, in some processes their extended proteolytic activity can result in the development of unacceptable flavours. This report demonstrates the use of an acid pre-treatment to destabilise rennet obtained from Mucor meihei, hence reducing its activity half life.

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Swansea University
United Kingdom

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