Production of chymosin by microorganisms and its use for cheesemaking – Detection and prevention of anaerobic spore formers and cheese qualityBulletin of the IDF No. 251/1990
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Production of chymosin by microorganisms and its use for cheesemaking
by M. Teuber (Switzerland) on behalf of a Group of Experts
Production of chymosin; recovery of prochymosin; purification; biochemical characteristics of chymosin prepared by genetic engineering; cheesemaking with recombinant chymosin; and safety aspects.
Detection and prevention of anaerobic spore formers and cheese quality
by a Group of Experts
Methods for detection and enumeration of clostridial spores related to cheese quality; prevention of the contamination of raw milk by making a good silage, and by a hygienic milk production; the manufacturing method for cheese and the sensitivity to butyric acid fermentation; methods for preventing, controlling and detecting butyric acid fermentation.
Bulletin of the IDF No. 251/1990