Fermentation-produced enzymes and accelerated ripening in cheesemaking

Bulletin of the IDF No. 269/1992

135,00    + taxes as applicable

SKU: 28510 Category:

Product Description

Proceedings of Seminar on 15 May 1991

The Seminar surveyed technical, legal and other aspects of fermentation produced enzymes and accelerated ripening in cheesemaking.

  • Chymogen” a chymosin rennet from Aspergillus niger – M.K. Harboe (Denmark)
  • Application and regulatory position of “Maxiren” – D.P. Praaning-van Dalen (Netherlands)
  • Technological aspects of the use of fermentation-produced chymosin in cheesemaking – G. van den Berg (Netherlands)
  • Future regulatory controls on food enzymes – D. Atkins, C.A. Lawrie and S. Wearne (United Kingdom)
  • Enzymes for the acceleration of cheese ripening – A.-M. Bech (Denmark)
  • Accelerated ripening of Cheddar cheese – J. Coulson, D. Pawlett & R. Wivell (United Kingdom)
  • Pregastric lipases – P. Birschbach (USA)

Additional Information

Reference

Bulletin of the IDF No. 269/1992

Date

1992

Pages

39

Language

EN

Type

Hard Copy