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180. Alcohol-glycerol rennet preparations in cheese-making

Published online by Cambridge University Press:  01 June 2009

J. G. Davis
J. G. Davis
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

1. Although chemical analysis, bacteriological analysis and graders' reports failed to distinguish the alcohol-glycerol rennet cheese from the brine rennet cheese, the marked qualities in body and texture during making of the alcohol-glycerol rennet curd, and the sterility or low count of the alcoholglycerol extract warrant further trials under practical conditions.

2. Where brine rennet may be suspected as the cause of bacterial faults, the alcohol-glycerol rennet could well be used in its place.

3. Alcohol-glycerolrennets have superior keeping-qualities to brine rennets.

Type
Original Articles
Information
Journal of Dairy Research , Volume 9 , Issue 1 , January 1938 , pp. 80 - 84
Copyright
Copyright © Proprietors of Journal of Dairy Research 1938

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References

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