Thermal destabilization of microbial rennet
AssigneeNovo Industri A/S
InventorsSven Branner-Jorgensen, Palle Schneider, Peter Eigtved
Life of this patent
Estimating the term…
Abstract
Microbial rennet such as from Mucor miehei is thermally destabilized by treatment of the rennet in an aqueous medium with oxidizing agents containing active chlorine such as hypochlorites. The thermally destabilized rennet is advantageous for cheese making where absence of rennet activity in pasteurized whey is desired.
Claims14
A method for producing microbial rennet having reduced thermal stability for use in cheese making comprising reacting Mucor microbial rennet in an aqueous medium with an oxidizing agent containing active chlorine to produce a microbial rennet having a reduced thermal stability of at least 5.degree. C. and having at least about 50% of the rennet activity before said reaction.
A method for producing microbial rennet having reduced thermal stability for use in cheese making comprising reacting Mucor miehei microbial rennet in an aqueous medium with a modifying agent selected from the group consisting of hypochlorite and trichloroisocyanuric acid to produce a microbial rennet which has reduced thermal stability and which retains a major part of its milk coagulating activity.
Dependencies are inferred from the claim text.