method for improving the ability fromagere milk used in the preparation of cheese pasta pressees (uncooked or half cooked 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.