1985 Volume 49 Issue 6 Pages 1605-1609
The milk-clotting enzyme fraction from Irpex lacteus (IR) was obtained by affinity chromatography. To evaluate IR as a calf rennet substitute, Cheddar cheese-making trials were done. There was no difference in cheese yield, protein recovery, or fat recovery between cheese made with calf rennet (CR) and that made with IR. Although IR cheese showed a slightly higher extent of proteolysis in comparison to the control during ripening, IR cheese did not develop a bitter taste even after 6 months of ripening. These facts indicate that IR is a promising rennet substitute for cheese-making.
This article cannot obtain the latest cited-by information.