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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Discussion => Topic started by: law-of-ohms on July 16, 2014, 08:32:21 AM

Title: NEUTRAL PROTEASE A
Post by: law-of-ohms on July 16, 2014, 08:32:21 AM

Hi,

Complete newbie here to cheese making.

Made my first acid based ricotta the other day, so popped my cherry.... lol

I have some NEUTRAL PROTEASE A, I use it when I make my whisky mash washes (another hobby :) )

I've attached a data sheet.

DESCRIPTION NEUTRAL PROTEASE

 A is a proteinase, hydrolysing peptide bonds with preference for leucine and phenylalanine residues ( E.C No 3.4.24.4). NEUTRAL PROTEASE A is produced by the controlled fermentation of Bacillus subtillis............

............PROTEASE A can also be used in the Baking Industry and in the production of protein hydrolysates.

So while enjoying the fruits of my other hobby, I decided to try and add some to some milk to see what would happen....

a few small drops and three seconds later the entire pot was curdled...

Can this actually be turned into a hard cheese now? or can it be used for somthing else?

Sorry if I've missed something or put this in the wrong category.

Title: Re: NEUTRAL PROTEASE A
Post by: awakephd on July 17, 2014, 01:36:47 PM

I have no idea about the protease and whether it can be used in cheesemaking, but there is one thing I can say ...

Welcome to the forum!

:)