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Rennet cereus

Rennet, Microbial (nonpathogenic strain of Bacillus ce-reus) Produced as a white to tan, amorphous powder or a light yellow to dark brown liquid by controlled fermentation using Bacillus cereus. Soluble in water, but practically insoluble in alcohol, in chloroform, and in ether. Major active principle protease. Typical application used in the manufacture of cheese. [Pg.150]

Rennet protease (1) fourth stomach of ruminant animals (2) Endothia parasitica (3) Rhizomucor miehei (4) Rhizomucor pusillus (Lindt) (5) Bacillus cereus none 3.4.23.1 3.4.23.4 3.4.23.22 3.4.23.23... [Pg.898]

Rennet, Microbial (nonpathogenic strain of Bacillus cereus), 21 Rennet, Microbial (Endothia parasitica), 21... [Pg.112]

S3)21 Rennet, Microbial (Endothia parasitica), 132, 788, (S3)21 Rennet, Microbial (Rhizomucor (Mucor) sp.), 132, (S3)21 Rennet, Microbial (nonpathogenic strain of Bacillus cereus), 132,... [Pg.124]

See other pages where Rennet cereus is mentioned: [Pg.610]    [Pg.618]   
See also in sourсe #XX -- [ Pg.150 ]



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