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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Forming Cheese => Topic started by: mahacan on May 13, 2012, 11:35:26 PM

Title: what is activity proteolytic ?
Post by: mahacan on May 13, 2012, 11:35:26 PM

I foudn a satement here says
http://ideal-sa.com/PYSCuajos.html#2 (http://ideal-sa.com/PYSCuajos.html#2)

Quote

Coagulation of milk is an essential step in the production of most varieties of cheese. To achieve high quality and high performance cheese, coagulant activity should be limited to the hydrolysis of kappa casein. The activity proteolytic broad spectrum can cause serious defects in the quality of cheese flavors including bitter and weak body. The more specific enzyme known for the purpose of coagulating milk is chymosin. Coagulator , being a calf rennet, the standard sets a guaranteed high content of chymosin 92% of the active component.

My question is: What is activity proteolytic ? We face weak body/weak curd with microbial rennet so does that mean we have proteolytic activity?

Title: Re: what is activity proteolytic ?
Post by: Sailor Con Queso on May 14, 2012, 12:28:27 AM

This appears to be a poor translation from Spanish.