Natural rennet versus microbial rennet substitutes
..."Microbial-rennet" brings quality impairment in cheese and also substantial financial losses for the cheese manufacturer...
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"Microbial rennet" brings financial losses through yield losses - please use our cheese yield calculator
Encyclopedia
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comes from Greek - lysis = dissolution and describes the degradation of proteins. The desired form of proteolysis in cheese production is the specific one that leads to the wanted results on taste and flavour. Unspecific proteolysis is caused by unspecific enzyme action of e. g. microbial rennet

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