PROCESS FOR IMPROVING THE CHEESE SUITABILITY OF MILK IN THE PREPARATION OF CHEESE WITH SOFT PASTA AND CHEESE OBTAINED BY THIS PROCESS.

摘要

A process for improving the cheese capacity of milk used in the preparation of soft paste cheeses intended to be ripened comprising adding during the course of the preparation of the soft paste cheese an enzyme extracted from a culture of Micrococcus caseolyticus to the milk; and the cheese prepared thereby.