Advances in Research on Milk-Clotting Enzymes

doi:10.7506/spkx1002-6630-201603047

Abstract

Abstract:

Calf rennet is conventionally used as milk coagulant for the production of cheese. However, the supply of
calf rennet is not equivalent to the demand in cheese industry, which merely meets 20%–30% of the global demand for
cheese production. Due to the scarcity and high price of calf rennet, it is necessary and urgent to find potential substitutes.
This review gives an overview of the current discoveries of calf rennet, the characteristics of different types of milkclotting
enzymes including animal rennet, recombinant chymosin, plant- and microbial-derived coagulants, and specifies
the application of coagulants in cheese production. The objective of this review is to provide the fundamental theory and
inspiring ideas for the researchers and manufacturers to find calf rennet substitutes.

Key words: chymosin, milk-clotting activity, proteolytic activity, cheese

CLC Number:

TS252.1

HANG Feng, HONG Qing, WANG Qinbo, LIU Peiyi, LIU Zhenmin, CHEN Wei. Advances in Research on Milk-Clotting Enzymes[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201603047.

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Advances in Research on Milk-Clotting Enzymes

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