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 use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. Maturation of the produced cheese at 4 degrees C was monitored for up to 70 days, and the effects of the starter culture, the salting method, and the ripening process on quality characteristics were studied. The use of kefir coculture as a starter led to increased lactic acid concentrati...

The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. Tomato paste was added at 5 g/L, 10 and 15 g/L during the first curd formation, together with calcium chloride (CaCl 2 ). type rennet (animal microbial) varied 0.25 ml/L milk. Ripening done in one month 4°C. Acco...

Present study was planned to produce and evaluate liquid rennet from buffalo calves abomasa. Out of 30 abomasa collected, 20 samples were selected for the study and analyzed for proteolytic activity, clotting activity, productivity, shelf life, pH and sensory evaluation. Non protein nitrogen (NPN) contents of rennet coagulated milk (1.33±0.02%) were significantly higher (P<0.01) than that of ra...

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...

This experiment was conducted to explore the effect of various types coagulants on chemical and microbiological quality cheese made from fresh milk. Fresh manufactured using four different coagulants; microbial rennet (0.7%), lactic acid (1.5%), papaya latex (5 drops in 100 mL water) calf (100 g abomasum soaked overnight 1000 mixture water milk 3:1 ratio then filtrate) under laboratory conditio...

The ratio of the milk-clotting activity (MCA) and proteolytic (PA) was compared for enzyme preparations (MEP) based on recombinant chymosin, chymosin animal origin microbial origin. MCA value measured in international units (IMCU), PA determined by Anson method substrate from hemoglobin at 30 °C рН 5.3. It found that chymosins had highest level MCA/ PA: group with &lt; ~1000 includes MEPs Chy-m...