PROCESS FOR IMPROVING THE CHEESEFULNESS OF MILK GOING INTO THE PREPARATION OF UNCOOKED OR HALF-COOKED PASTA CHEESES, CHARACTERIZED IN THE PREPARATION OF SAID UNCOOKED OR HALF-COOKED PASTA CHEESES ADDED TO THE MILK AN ENZYME EXTRACTED FROM A CULTURE OF A MICROCOCCUS CASEOLYTICUS....
method for improving the ability fromagere milk used in the preparation of cheese pasta pressees (uncooked or half cooked and cheese obtained by this processA process for improving the cheese capacity of milk used in the preparation of soft paste cheeses intended to be ripened comprising adding ...
A process for improving the cheese capacity of milk used in the preparation of uncooked or half-cooked pressed paste cheeses comprising adding to the milk during the course of the preparation of said uncooked or half-cooked pressed paste cheeses, an enzyme extracted from a culture of Micrococcus...