Abstract: The complex enzymatic preparation is composed of the proteases of molds, of Penicillium candidum or Penicillium roqueforti, which do not form any bitter peptides, and of autolysates of lactic bacteria Streptococcus lactis or Lactobacillus casei. Adding this preparation to milk permits shortening by half the period of time required for ripening of cheeses. The product has a good taste and more plastic consistency.

Abstract: A method for coagulating milk proteins using reduced quantities of enzymes using a two-step process is disclosed. In the first step, a quantity of proteolytic enzyme insufficient to cause coagulation is added to milk at an acidity of .degree. SH of 6.0 to 8.5 and the temperature is maintained at 0.degree. C. to 32.degree. C. for a period of from 1 to 24 hours. In the second step, a second proteolytic enzyme is added at an acidity of .degree. SH of 7.0 to 12.5 and the temperature is maintained at 20.degree. C. to 45.degree. C. for a period of from 5 to 120 minutes. Curd is obtained with an amount of enzyme from 1/15 to 1/2 the amount needed in a single step process.