PROCESS TO IMPROVE THE CHEESE YIELD OF THE MILK USED TO PREPARE SOFT CHEESE AND CHEESES THUS PREPARED

摘要

ABSTRACT OF THE DISCLOSURE: The present invention relates to a method for ability to improve the cheese milk used in the preparation of soft cheeses, in view of their ripening. This process is characterized in that during the preparation of soft cheeses, milk is added to an enzyme derived from a culture of Microccocus caseolyticus. The invention also relates to the fro-mage in soft cheeses obtained.