ASPECTS CONCERNING COAGULATION ENZYMES AND DIFFERENT INDUCING PARAMETERS FOR MILK CURDLING PROCESS

Abstract

Cheese making is signing up together all word researcher efforts to find brand new sources of animal protein. One of main sequences in cheese fabrication, the coagulation, could be made even through acidification or biocatalysis. The clotting of milk by enzymes is a key passage in cheese making that, markedly, could affect the characteristics of produced cheese. They differ both on their origin: animal, vegetable, microbial and recombinant from genetically modified microorganism, and their physical state, liquid, powder or paste. The coagulation enzymes used in the cheese industry for milk clotting, being the oldest known application of enzymes in food industry. This paper presents some aspects from a comparative study between different useful types of coagulation enzymes: one of them is from animal origin, that consists pepsine and chymosin and the others two are microbial origin enzymatic prepared, one from Bacillus subtilis and the other one from Aspergillus niger var.awamori. There was also studied various agents of influence and the raw material used was cow milk and sheep milk. Milk coagulation properties could vary greatly among animal species (cattle, buffalo, heep, and goat), among breeds within species, and among individuals. Variations occur in coagulation time, extent of curd firming, and development of syneresis.