Recent advances in milk clotting enzymes

Coagulating enzymes are an absolute necessity for the production of ripened cheese varieties. The objective of this review is to summarise and interpret the latest findings for the most important types of enzymes, which are animal rennet, genetically engineered chymosin, coagulants of microbial orig...

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Bibliographic Details
Published in:International journal of dairy technology 2011-02, Vol.64 (1), p.14-33
Main Authors: JACOB, MANDY, JAROS, DORIS, ROHM, HARALD
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cheese
Chymosin
Clotting
Coagulation
Enzymes
Food industries
Food science
Fundamental and applied biological sciences. Psychology
Milk
Milk and cheese industries. Ice creams
Rennet
Rennet substitute
Studies
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Summary:Coagulating enzymes are an absolute necessity for the production of ripened cheese varieties. The objective of this review is to summarise and interpret the latest findings for the most important types of enzymes, which are animal rennet, genetically engineered chymosin, coagulants of microbial origin, and plant-derived clotting enzymes. Special emphasis has been placed on aspects of enzyme chemistry and technology, selected methods for the analysis of coagulants, and the impact of the enzymes on proteolysis, cheese yield and cheese quality.
ISSN:1364-727X
1471-0307
DOI:10.1111/j.1471-0307.2010.00633.x