White-brined Cheese Research Articles

Einwirkung des immobilisierten Präparates „Sirenin”︁ aus Bacillus mesentericus auf Milch als Substrat

AbstractComparative investigations for the possibilities of milk coagulation by the action of soluble and immobilized (on DEAE‐cellulose by adsorption) bacterial enzyme preparation “syrenin” in periods from 30–120 minutes at 5°C are carried out. The milk clotting activities of both preparations are equalized after 40 minutes. The laboratory experiments for producing a bulgarian white brine cheese by the immobilized “syrenin” show a tendency to decrease the losses of substance into the whey and to increase the curdle yields in comparison with these made by soluble preparation.