摘要：In the production of cheese, it is necessary to coagulate the milk in order to be able to separate the casein from the whey. These enzyme can be obtained from various sources and microorganisms. Enzyme from Mucor miehei appears to possess a more favorable ratio between milk coagulating and proteolytic activity. In this study, the effect of nitrogenous additives on enzyme activity has been searched. Addition of ground malt, soy flour and powdered whey as nitrogen supplement to the medium showed positive effect on enzyme activity. Vacuum dried and powdered enzyme showed almost similar activity as in commercial rennet preparat.
