Bulletin of the IDF N° 269/1992 - Fermentation-produced enzymes and accelerated ripening in cheesemaking

Publication description

Proceedings of Seminar on 15 May 1991

The Seminar surveyed technical, legal and other aspects of fermentation produced enzymes and accelerated ripening in cheesemaking.

• Chymogen” a chymosin rennet from Aspergillus niger - M.K. Harboe (Denmark)
• Application and regulatory position of “Maxiren” - D.P. Praaning-van Dalen (Netherlands)
• Technological aspects of the use of fermentation-produced chymosin in cheesemaking - G. van den Berg (Netherlands)
• Future regulatory controls on food enzymes - D. Atkins, C.A. Lawrie and S. Wearne (United Kingdom)
• Enzymes for the acceleration of cheese ripening - A.-M. Bech (Denmark)
• Accelerated ripening of Cheddar cheese - J. Coulson, D. Pawlett & R. Wivell (United Kingdom)
• Pregastric lipases - P. Birschbach (USA)