摘要：The aim of the article is to present new knowledge of the biochemical processes during cheese manufacture as well as to give an insight into enzyme changes taking place during decomposition of milk proteins. Experimental results and variations of the technological procedure using microbial rennents in two cheese manufacturing plants of "Ljubljanske mlekarne" are shown. A short review of the development of the microbial rennet production in the world is given.
关键词：milk industry; enzymes of a microbiological origin
