Microbial rennin

DETAILED DESCRIPTION What is claimed is: 1.
A microbial rennin having relatively high milk coagulating activity and relatively low proteolytic activity and being relatively free from lipase obtained by cultivating a selected strain of Mucor miehei (NRRL No.
's: 3169, A7772, A13131, A13042, and 2543) in a medium containing available carbon, nitrogen and trace nutrients and fermenting under aerobic conditions.
2.
The process of preparing a lipase-free rennin with a relatively high milk coagulating activity and relatively low proteolytic activity comprising fermenting under aerobic conditions a medium containing available carbon, nitrogen and trace nutrients and at least one Mucor miehei strain selected from the group consisting of NRRL No.
3169, No.
A7772, A13131 and A13042 until a substantial amount of microbial rennin is produced and recovering a lipase-free rennin from the resulting fermentation medium.
3.
The process of claim 2 in which the fermentation is carried out under submerged aerobic conditions at a temperature of from about 30.
degree.
C to about 55.
degree.
C for about 2 days to about 14 days.
4.
In the process of making cheese including the step of preparing curds from milk, the improvement comprising substituting for at least part of the rennet normally used in the said step the lipase-free microbial rennin of claim 1.
5.
The process of claim 4 wherein the Mucor miehei strain is NRRL No.
A-13042.
6.
The rennin of claim 1 wherein the Mucor miehei strain is NRRL No.
A-13042.




Description:
This invention relates to a method of making a microbial rennin and to a method of making cheese with said rennin.
The conventional method of making cheese involves the use of rennet for coagulating milk.
Rennet is an enzyme-containing composition prepared from the fourth stomach of milk-fed calves.
In the process of making cheese, the rennet is added to milk and the enzyme, rennin, exerts a mildly proteolytic action on the casein and other proteins present in the milk.
This breakdown of the proteins causes the milk to coagulate or to form solid curds