Milk-clotting Enzyme from Irpex lacteus as a Calf Rennet Substitute for Cheddar Cheese Manufacture

Utilization of salt whey from Egyptian Ras (cephalotyre) cheese in microbial milk clotting enzymes production.

BACKGROUND Microbial milk-clotting enzymes are valued as calf rennet substitutes in the cheese industry. The worldwide increase of cheese production coupled with a reduced supply of calf rennet has prompted a search for calf rennet substitutes, including microbial and plant rennets. However, most plant rennets have proved unsuitable because they impart a bitter taste to the cheese. Microbial re...

The manufacture of blue cheese from pasteurized milk.

Production of Milk Clotting Enzyme from Aspergillus oryzae under Solid-State Fermentation using Mixture of Wheat Bran and Rice Bran

Microbial rennet-like milk-clotting enzymes are aspartic proteinases that catalyze milk coagulation, substituting calf rennet. Crude enzymatic extract produced by the Aspergillus oryzae NCIM 1032, on solid state fermentation (SSF) using mixture of wheat bran and rice bran (7:3), exhibited high milkclotting activity (MCA) and low proteolytic activity (PA) after 120 h of fermentation. Highest mil...

Ras Cheese Making with Vegetable Coagulant - a Comparison with Calf Rennet

Ras cheeses were manufactured using aqueous extract of globe artichoke or artichoke flowers (Cynara scolymus) proteinase as coagulant were compared to calf rennet. There were slight differences between chemical composition of cheese made using vegetable coagulants or calf rennet. Cheeses manufactured with artichoke extract as coagulant exhibited higher (p < 0.05) levels of water soluble nitroge...

Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle.

Milk for cheese production in Ireland is predominantly produced by pasture-fed spring-calving herds. Consequently, there are marked seasonal changes in milk composition, which arise from the interactive lactational, dietary and environmental factors. In this study, Cheddar cheese was manufactured on a laboratory scale from milk taken from a spring calving herd, over a 9-month lactation cycle be...