摘要：Studies were carried out to determine the suitability of a coagulating preparation, Rhizomucor proteinase, obtained from Rhizomucor miehei for production of Camembert, Edam and Cheddar cheeses. While analyzing the cheese-making process, it was found that the obtained preparation could be used in the production of high quality cheeses without the need for changing the established technological parameters. In cheeses produced with Rhizomucor proteinase, proteolysis and lipolysis was more intense than in renin cheeses - which has a beneficial effect on cheese sensory properties . Lower utilization of milk nitrogen compounds and fat encourages further studies into the application of the obtained preparation in combination with other coagulating enzymes.
