Coagulants : the new generation

Coagulants : the new generation

Microbial coagulants have now been refined to the point where their cheesemaking performance is comparable to that of any other coagulant type and can be recommended and used with complete confidence. For example, trials in the Netherlands yielded Gouda cheese 12 to 18 months old that matched, on gr...

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Veröffentlicht in:Dairy Industries International 2001-02, Vol.66 (2), p.32-33
Hauptverfasser: KENTIE, Marianne, VAN PARIDON, Peter
Format: Magazinearticle
Sprache:eng
Schlagworte:
Bacteria
Biological and medical sciences
Cheese
Coagulation
Dairy industry
Dairy products
Enzymes
Fermentation
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Information services
Information services industry
Lactose
Milk
Milk and cheese industries. Ice creams
Milk, Concentrated
Oils & fats
Peptides
Product quality
Proteins
Raw materials
Vegetarianism
Viscosity
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Zusammenfassung:Microbial coagulants have now been refined to the point where their cheesemaking performance is comparable to that of any other coagulant type and can be recommended and used with complete confidence. For example, trials in the Netherlands yielded Gouda cheese 12 to 18 months old that matched, on grading, cheese made with top quality animal rennet.
ISSN:0308-8197