Dairy enzymes in 2002
D. R. MCCOY, Chr. Hansen, Inc., 9015 W. Maple St., Milwaukee, WI 53214-4298
Rennet was one of the first commercial enzymes used in the food industry having been isolated in 1874. For almost 100 years, it was the only coagulant known to the dairy industry. In 1972, the FDA permitted the use of microbial coagulant. Other alternates to traditional rennet have also been developed. This includes the development of fermentation produced chymosin, which has almost totally replaced traditional rennet in the United States. Coagulants have two functions in cheesemaking. First, they cleave kappa casein, which initiates the coagulation of milk micelles and the cheesemaking process. Second, they begin the cascade of reactions required to hydrolyze milk proteins and develop flavor in cheese. The different coagulants have different modes of action, which affects their desirability in different cheeses. Finally, the use of high solids milk and milk fractions is again changing the cheese industry. The changing role of coagulants in this new cheese industry will be discussed.
Session 94, Enzyme uses in the food industry 2002