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1. Product overview
1.1 Product description
The coagulants used in cheese-making belong to a family known as "aspartic protease" and "cysteine endopeptidases". These enzymes hydrolyze milk caseins, particularly k-casein, at the Phe (105) and Met (106) bond . They also participate to a greater or lesser extent in the hydrolysis...
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Bibliography
Regulations
Decree of March 25, 1924, art. 24, modified by decree no. 69-475 of May 14, 1969: defines the different types of animal rennet and derivatives, and their composition in chymosin and pepsin.
Arrêté du 5 septembre 1989 relatif à l'emploi de préparations enzymatiques dans la fabrication de certaines denrées et boissons destinées à l'alimentation humaine. This decree concerns in particular acid proteases...
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Laboratoires Abia (since 1872) in Meursault, France http://www.laboratoires-abia.com
Société Novonesis (ex-Chr-Hansen) (since 1874), Horsholm, Denmark http://www.novonesis.com
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