Variants of chymosin with improved milk clotting properties.

Variants of chymosin with improved milk-clotting properties are disclosed.

Variants of chymosin with improved milk-clotting properties are disclosed.

Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145° F.

A smoked block of cheese is prepared by exposing the curds to smoke. The smoked block of cheese is evenly smoked and obtained in a shorter period of the time than is required to evenly smoke an entire block of cheese.

Variants of chymosin with improved milk clotting properties.

Variants of chymosin with improved milk-clotting properties are disclosed.

Variants of chymosin with improved milk-clotting properties are disclosed.

Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145° F.

Variants of chymosin with improved milk-clotting properties are disclosed.