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Journal of Dairy Science Vol. 26 No. 4 331-336
© 1943 by American Dairy Science Association ®
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Action in Cheese Ripening of an Enzyme Preparation from Chicken Proventriculi, including Manufacture of a New Type Cheese—Savoureux*

F. J. Babel, G. P. Stewart and B. W. Hammer

Iowa State College, Ames, Iowa

ABSTRACT

Chicken proventriculi contain a milk-coagulating enzyme that is readily obtained in a form that can be used in coagulating milk for cheese. With a modified edam process, the enzyme preparations gave a type of cheese that is rather distinct in its general properties, the outstanding character being the soft, waxy body which permits spreading when the cheese is not too cold. The cheese is believed to have commercial possibilities, and the name SAVOUREUX is suggested for it.

FOOTNOTES

* Journal Paper No. J-1052 of the Iowa Agricultural Experiment Station, Ames, Iowa. Projects No. 652 and No. 662.






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Copyright © 1943 by the American Dairy Science Association ®.