PROCESS FOR THE THERMAL DESTABILIZATION OF MICROBIAL Rennet, APPLICATION TO THE MANUFACTURE OF CHEESE AND PRODUCTS THUS OBTAINED

摘要

The invention relates to a process for thermal destabilization of microbial rennet and to the products thus obtained. The microbial rennet is modified by subjecting it to acylation with an active derivative of a monocarboxylic acid in an aqueous medium at a pH between about 6 and about 11 and at a temperature between about 0 oC and 40 oC, the ratio by weight between the acylating agent and the total amount of proetin lying between 0.01 and 10. The invention is used for the manufacture of cheese.