PROCESS FOR IMPROVING THE CHEESE SUITABILITY OF MILK INCORPORATED IN THE PREPARATION OF NON-COOKED OR HALF-COOKED PRESSED CHEESE CHEESE AND CHEESE OBTAINED BY THIS PROCESS.

摘要

A process for improving the cheese capacity of milk used in the preparation of uncooked or half-cooked pressed paste cheeses comprising adding to the milk during the course of the preparation of said uncooked or half-cooked pressed paste cheeses, an enzyme extracted from a culture of Micrococcus caseolyticus; and the uncooked or half-cooked pressed paste cheese prepared thereby.