METHOD FOR CONTINUOUS PRODUCTION OF LACTIC COAGULATE BY THE UTILIZATION OF IMMOBILIZED ENZYME

The method finds application in the manufacture of some dairy products. In it coagulation occurs gradually which guarantees the production of quality coagulate and facilitates the technological process. By the method, the immobilized enzyme is activated by the addition of calcium chloride and heatin...

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Bibliographische Detailangaben
Hauptverfasser:	ILIEV, ILIJAN E, GOCHEV, STOJAN T, GRIGOROVA, PENKA M
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The method finds application in the manufacture of some dairy products. In it coagulation occurs gradually which guarantees the production of quality coagulate and facilitates the technological process. By the method, the immobilized enzyme is activated by the addition of calcium chloride and heating of the mixture after which the milk, cooled down to 20°C is supplied. The milk is kept in contact with the enzyme for 10 to 15 min. at continuous agitation after which it is fed to the vessels where coagulation would occur.