Izvorni znanstveni članak

Production and use of domestic microbial rennet

Jožica Friedrich ; Kemijski institut "Boris Kidrič", Ljubljana
Nina Gunde-Cimerman

Sažetak

Briefly the problems of the use of microbial rennets in cheese manufacturing are presented. In collaboration with the pharmaceutical factory "KRKA" in Novo Mesto and the "Boris Kidrič" Chemical Institute in Ljubljana experiments of submerged production of Rhizomucor miehei rennet have been carried out. Changes of enzyme activities in the fermentation broth during fermentation in a laboratory fermenter are given. The raw enzyme is characterized in comparison with a Yugoslav and an Austrian calf rennet and the microbial enzyme Rennilase, "NOVO", Denmark. The enzyme preparation has suitable properties and could be used in cheese production.

Ključne riječi

microbial rennet; production; use

Hrčak ID:

104605

URI

https://hrcak.srce.hr/104605

Datum izdavanja:

2.1.1987.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.789 *