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KMID : 0380619710030010006
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Korean Journal of Food Science and Technology
1971 Volume.3 No. 1 p.6 ~ p.14
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Studies on Manufacturing of Gouda Type Cheese by using of Crystalline Mucor Rennin
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Osamu Takenaka
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Abstract
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Crystalline Mucor rennin and Mucor rennet from Mucar pusillus var. Lindt was compared with Hansen´s calf rennet in its properties as a milk clotting enzyme. The method of Gouda type cheese from domestic milk was established by using of Crystalline Mucor rennin and Mucor rennet. The cheese produced by using of Mucor rennet as a milk clotting enzyme sometimes had bitter taste, it can be reduced with using Crystalline Mucor rennin, instead of Mucor rennet.
It was also found out that these cheeses could be colored by the pigment from Cape Jasmine which is wildly ubiquitous in Korea.
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