Method for thermal destabilization of microbial rennet

Details Method for thermal destabilization of microbial rennet Method for thermal destabilization of microbial rennet

C - Chemistry, Metallurgy

12

N

99/154, 195/36

C12N 9/00 (2006.01) A23C 19/04 (2006.01) C12N 9/58 (2006.01) C12N 9/99 (2006.01)

Patent

CA 1135639

ABSTRACT OF THE DISCLOSURE Thermal destabilization of microbial rennet through treatment of the enzyme in aqueous medium with aliphatic or inorganic peroxy acids or salts thereof in the presence of protein stabilizing agents and use of the so modified micro- bial rennet for cheese making in instances where absence of rennet activity in pasteurized whey is desired. Preferred con- ditions for thermal destabilization are treatment in aqueous solution with lower aliphatic peroxy acids in amounts of from 0.5 to 5 mmoles per g of total protein of the enzyme solution at pH around 5 and presence of 5 - 20% of NaCl therein.

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