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13.
Recombinant lamb chymosin as an alternative coagulating enzyme in cheese production
Rogelj, Irena, 1955- ...
Recombinant lamb chymosin (RLC) was prepared and tested for its potential use in cheese production. The milk clotting activity and proteolytic activity of RLC were evaluated in comparison with ...commercial recombinant calf chymosin (RCC), cow rennet (CR), and microbial coagulant (MC). RLC, RCC and MC showed similar responses to pH, with a sharp increase of the coagulation time at pH 6.6. to 6.8 and decrease of curd firmness at the pH 6.5. to 6.6. In the case of CR, we observed two clear increases in the coagulation time and decreases in the curd firmness, at pH 6.4 to 6.5 and 6.6 to 6.8. Optimal clotting activity was obtained for RLC at 40oC, for both CR and RCC at 45oC, and for MC at 60oC. The temperature instability of RLC at temperature above 45oC could constitute a benefit in making hard cheese varieties. The addition of CaCl [down]2 to milk resulted in enhanced clotting activity of all coagulants, most prominently for CR. The proteolytic activity of RLC was significantly lower from that of CR but not significantly different from theactivity of RCC. The lower proteolytic activity in the cheese made with RLC did not have at least compaarable to that of cheese made with RCC, and both cheeses were better scored than the cheese made with CR.
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