CHYMAX PREPARATION IN INDUSTRIAL CHEESE MANUFACTURE

The suitability of Chymax, made by Pfizer (USA) using Escherichia coil K12, in industrial manufacture of Edam, Camembert and Kortowski (Muns ter-like) cheeses, was studied. The nitrogen retention, ripening and s ensoric characteristics were analysed for cheeses made with Chymax, Fr omase and natural rennet Hala. No significant differences in the utili zation of milk components and protein degradation in Chymax- and Hala- cheeses, were found. The yield of Chymax-cheeses was compared to that of cheeses made with the coagulation preparations used currently in th e cheese plants. The application of Chymax or Chymogen allowed to incr ease the yield of the cheeses as compared to the microbial rennet subs titutes currently used in these plants.