US4357357A
Expired / Lapsed
US
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Thermal destabilization of microbial rennet
Assignee: Novozymes AS
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Filing: 1979-11-20
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Granted: 1982-11-02
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Expires: 1999-11-20
Abstract
Abstract Microbial rennet such as from Mucor miehei is thermally destabilized by treatment of the rennet in an aqueous medium with oxidizing agents containing active chlorine such as hypochlorites. The thermally destabilized rennet is advantageous for cheese making where absence of rennet activity in pasteurized whey is desired.
Inventors
- 👤 Sven Branner-Jorgensen
- 👤 Palle Schneider
- 👤 Peter Eigtved
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-08 14:21
CPC Classifications
C; C12; C12N; C12N9/00; C12N9/99; C12N9/14; C12N9/48; C12N9/50; C12N9/58; Y; Y10; Y10S; Y10S435/00; Y10S435/8215; Y10S435/911; Y10S435/931
Claims Analysis
Total Claims: 16
Claim 1
Independent Claim
59 words
A method for producing microbial rennet having reduced thermal stability for use in cheese making comprising reacting Mucor microbial rennet in an aqueous medium with an oxidizing agent containing active chlorine to produce a microbial rennet having a reduced thermal stability of at least 5° C. and having at least about 50% of the rennet activity before said reaction.
Claim 2
Independent Claim
59 words
A method for producing microbial rennet having reduced thermal stability for use in cheese making comprising reacting Mucor microbial rennet in an aqueous medium with an oxidizing agent containing active chlorine to produce a microbial rennet having a reduced thermal stability of at least 5° C. and having at least about 50% of the rennet activity before said reaction.
Claim 3
Dependent Claim
23 words
The method of claim 1 wherein the oxidizing agent is selected from the group consisting of hypochlorite, N-chlorosuccinimide, chloramin-T, trichloroisocyanuric acid, and chlorine.
Claim 4
Dependent Claim
18 words
The method of claim 1 wherein the oxidation is conducted in the presence of an enzyme stabilizing agent.
Claim 5
Dependent Claim
13 words
The method of claim 1 wherein the microbial rennet is Mucor miehei rennet.
Claim 6
Dependent Claim
18 words
The method of claim 1 wherein the aqueous medium has a pH value of between 3 and 10.
Claim 7
Dependent Claim
19 words
The method of claim 1 wherein the aqueous medium has a temperature of between 0° C. and 30° C.
Claim 8
Dependent Claim
12 words
The method of claim 1 wherein the oxidizing agent is sodium hypochlorite.
Claim 9
Dependent Claim
16 words
The method of claim 7 wherein the rennet activity loss is not more than about 10%.
Claim 10
Dependent Claim
33 words
The method of claim 7 wherein the treatment is conducted with a weight proportion of from 3 to 30 parts of oxidizing agent per 100 parts of total protein in the microbial rennet.
Claim 11
Dependent Claim
18 words
The method of claim 7 wherein the aqueous medium has a pH value of between 5 and 9.
Claim 12
Dependent Claim
12 words
A thermally destabilized microbial rennet prepared by the process of claim 1.
Claim 13
Dependent Claim
35 words
A method for making cheese comprising coagulating milk with Mucor microbial rennet modified by the process of claim 1 to produce cheese and whey, pasteurizing the whey and using the whey to produce human food.
Claim 14
Independent Claim
60 words
A method for producing microbial rennet having reduced thermal stability for use in cheese making comprising reacting Mucor miehei microbial rennet in an aqueous medium with a modifying agent selected from the group consisting of hypochlorite and trichloroisocyanuric acid to produce a microbial rennet which has reduced thermal stability and which retains a major part of its milk coagulating activity.
Claim 15
Independent Claim
60 words
A method for producing microbial rennet having reduced thermal stability for use in cheese making comprising reacting Mucor miehei microbial rennet in an aqueous medium with a modifying agent selected from the group consisting of hypochlorite and trichloroisocyanuric acid to produce a microbial rennet which has reduced thermal stability and which retains a major part of its milk coagulating activity.
Claim 16
Dependent Claim
36 words
A method for making cheese comprising coagulating milk with Mucor miehei microbial rennet produced by the process of claim 13 to produce cheese and whey, pasteurizing the whey and using the whey to produce human food.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1985-11-01 | 1986-05-03 | 1986-11-02 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1989-11-01 | 1990-05-03 | 1990-11-02 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1993-11-01 | 1994-05-03 | 1994-11-02 | $7700.00 | Window Closed / Lapsed |