Exploring Rennet Substitutes in Cheese Making
Discover alternative options to traditional rennet for cheese production, including plant-based enzymes like papain and bromelain, as well as microbial rennet derived from bacteria. Learn about recombinant chymosin and its advantages in cheese making, such as reduced bitterness and predictable coagulation behavior. Gain insights into the diverse methods used in the commercial production of microbial rennet.
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Class Lecture RENNET SUBSTITUTES Dr. Sanjeev Kumar Associate Professor Department of Dairy Technology SGIDT, Patna-14
MILK-CLOTTING ENZYMES FROM PLANTS : PAPAIN Latex of the plant Carica papaya yields papain and several other proteases Powerful milk clotting activity Highly proteolytic FICIN Cheese made with Ficin develops bitter flavor ------ decreases in intensity during curing OTHERS Bromelain from pineapple---considered as a possible substitute for calf rennet Used in the manufacture of Surati and Cheddar cheese
4. MICROBIAL RENNET Milk clotting enzymes from bacteria like Streptococcus liquefaciens, Micrococcus caseolyticus, Bacillus cereus, B. polymyxa, B. mesentericus, B. coagulans B. subtilis -------------------------used as coagulating enzymes. and
MICO-ORGANISMS USED IN COMMERCIAL PRODUCTION OF MICROBIAL RENNET
RECOMBINANT CHYMOSIN Recombinant rennet/chymosin----- prepared by gene transfer technology Enzyme can be isolated and used in cheese making as a coagulant Properties similar to that of calf rennet Escherichia coli, Kluyveromyces lactis and A. niger var. awamori ------successfully used for production of calf rennet.
Advantages Specific Low proteolytic activity---- reduces the chances of Bitterness in Cheese. Properties similar to that of calf rennet--- quality cheese production Predictable coagulation behavior Vegetarian approval
