GB565788A - Improvements in the manufacture of cheese and other substances depending on the clotting of milk - Google Patents

Improvements in the manufacture of cheese and other substances depending on the clotting of milk

Info

Publication number
GB565788A
GB565788A GB536543A GB536543A GB565788A GB 565788 A GB565788 A GB 565788A GB 536543 A GB536543 A GB 536543A GB 536543 A GB536543 A GB 536543A GB 565788 A GB565788 A GB 565788A
Authority
GB
United Kingdom
Prior art keywords
bacillus
clotting
milk
junket
cheese
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB536543A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
JACK EDMUND EVANS
JOHN LESTER SHIMWELL
Norman Evans & Rais Ltd
Original Assignee
JACK EDMUND EVANS
JOHN LESTER SHIMWELL
Norman Evans & Rais Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by JACK EDMUND EVANS, JOHN LESTER SHIMWELL, Norman Evans & Rais Ltd filed Critical JACK EDMUND EVANS
Priority to GB536543A priority Critical patent/GB565788A/en
Publication of GB565788A publication Critical patent/GB565788A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0326—Rennet produced by fermentation, e.g. microbial rennet; Rennet produced by genetic engineering

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

Bacterial proteinase, instead of rennet, is used for clotting milk in making cheese and junket-powder and the production of casein for industrial purposes. The proteinase may be produced by the action of Bacillus subtiles, Bacillus mesentericus, Bacillus fusiformis species and groups grown in media of vegetable or animal extracts, such as of soya bean, ground nut or peptone with a carbo-hydrate, such as glucose or starch, followed by filtration and the addition of a preservative, e.g. salt. It may be used in liquid form, concentrated by evaporation at a low temperature, or precipitated by salting out. For junket-powder it is dehydrated and mixed with cornflour or the like and any desired flavouring essence.
GB536543A 1943-04-03 1943-04-03 Improvements in the manufacture of cheese and other substances depending on the clotting of milk Expired GB565788A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB536543A GB565788A (en) 1943-04-03 1943-04-03 Improvements in the manufacture of cheese and other substances depending on the clotting of milk

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB536543A GB565788A (en) 1943-04-03 1943-04-03 Improvements in the manufacture of cheese and other substances depending on the clotting of milk

Publications (1)

Publication Number Publication Date
GB565788A true GB565788A (en) 1944-11-28

Family

ID=9794728

Family Applications (1)

Application Number Title Priority Date Filing Date
GB536543A Expired GB565788A (en) 1943-04-03 1943-04-03 Improvements in the manufacture of cheese and other substances depending on the clotting of milk

Country Status (1)

Country Link
GB (1) GB565788A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3482997A (en) * 1966-12-01 1969-12-09 Labatt Ltd John Making cheese using a modified bacterial enzyme complex from the genus bacillus
US3507750A (en) * 1967-03-15 1970-04-21 Labatt Ltd John Process for preparing milk coagulating enzyme complex
CN104798884A (en) * 2014-10-31 2015-07-29 内蒙古大牧场食品科技有限责任公司 Milk-containing solid forming product and preparation method thereof

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3482997A (en) * 1966-12-01 1969-12-09 Labatt Ltd John Making cheese using a modified bacterial enzyme complex from the genus bacillus
US3542563A (en) * 1966-12-01 1970-11-24 Labatt Ltd John Manufacture of cheddar cheeses using a milk coagulating enzyme complex
US3507750A (en) * 1967-03-15 1970-04-21 Labatt Ltd John Process for preparing milk coagulating enzyme complex
CN104798884A (en) * 2014-10-31 2015-07-29 内蒙古大牧场食品科技有限责任公司 Milk-containing solid forming product and preparation method thereof

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