The Production, Action and Application of Rennet and Coagulants

Technology of Cheesemaking: Second Edition

Volumn , Issue , 2010, Pages 98-129

  Harboe, M ^a   Broe, M L ^a   Qvist, K B ^a  

^a CHR HANSEN A S   (Denmark)

Author keywords

Aspartic proteinases cheesemaking; Chymosin neonatal proteinase; Production procedures production, recovery, purification, formulation, standardisation, quality control; Production, action, application rennet and coagulants; Rennet preparation ruminant abomasums extract; Rennet, coagulants preparing proteolytic enzymes; Types of rennet and coagulants animal rennet and coagulants, microbial coagulants fermentation produced chymosin, vegetable coagulants; Zymogens active enzymes conversion

Indexed keywords

EID: 79957962241     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444323740.ch3     Document Type: Chapter

References (86)

1. Andrén, A. (1982) Chymosin and Pepsin in Bovine Abomasal Mucosa Studied by Use of Immunological Methods, PhD Thesis, Department of Animal Husbandry, Swedish University of Agricultural Sciences, Uppsala, Sweden.
2. Andrén, A. (1992) Production of prochymosin, pepsinogen and progastricsin, and their cellular and intracellular localisation in bovine abomasal mucosa. Scandinavian Journal of Clinical and Laboratory Investigation, 52 (Suppl 210), 59-64.
3. Andrén, A. (1998) Milk-clotting activity of various rennets and coagulants: background and information regarding IDF standards. The Use of Enzymes in Dairying, Document No. 332, pp. 9-14, International Dairy Federation, Brussels. 126 Technology of Cheesemaking
4. Baer, A. & Collin, J.C. (1993) Determination of residual activity of milk-clotting enzymes in cheese: specific identification of chymosin and its substitutes in cheese. Document No. 284, pp. 18-23, International Dairy Federation, Brussels.
5. Banks, J.M. (1992) Yield and quality of Cheddar cheese produced using a fermentation-derived calf chymosin. Milchwissenschaft, 3, 153-156.
6. Bansal, N., Drake, M.A., Pirainoc, P., Broe, M.L., Harboe, M., Fox, P.F. & McSweeney, P.L.H. (2009) Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese. International Dairy Journal, 19, 510-517.
7. Bansal, N., Fox, P.F. & McSweeney, P.L.H. (2007) Factors affecting the retention of rennet in cheese curd. Journal of Agricultural and Food Chemistry, 55, 9219-9225.
8. Barbano, D.M. & Rasmussen, R.R. (1992) Cheese yield performance of fermentation-produced chymosin and other milk coagulants. Journal of Dairy Science, 75, 1-12.
9. Bauer, R., Hansen, M.B., Hansen, S., Øgendal, L., Lomholt, S.B., Qvist, K.B. & Horne, D.S. (1995) The structure of casein aggregates during renneting studied by indirect Fourier transformation and inverse Laplace transformation of static and dynamic light scattering data, respectively. Journal of Chemical Physics, 103, 2725-2737.
10. Broome,M.C. and Hickey,M.W. (1990) Comparison of fermentation produced chymosin and calf rennet in Cheddar cheese. Australian Journal of Dairy Technology, 45, 53-59.
11. Broome, M.C., Xu, X. & Mayes, J.J. (2006). Proteolysis in cheddar cheese made with alternative coagulants. Australia Journal of Dairy Technology, 60, 85-87.
12. Cassandro, M., Comin, A., Ojala, M., Zotto, R.D., Marchi, M. de, Gallo, L., Carnier, P. & Bittante, G. (2008). Genetic parameters of milk coagulation properties and their relationships with milk yield and quality traits in Italian Holstein cows. Journal of Dairy Science, 91, 371-376.
13. Chitpinityol, S. & Crabbe, M.J.C. (1998) Chymosin and aspartic proteinases. Food Chemistry, 61, 395-418.
14. Choi, J., Horne, D.S. & Lucey, J.A. (2007). Effect of insoluble calcium concentration on rennet coagulation properties of milk. Journal of Dairy Science, 90, 2612-2623.
15. Collin, J.C., Moulins, I., Rolet-Répécaud, O., Bailly, C. and Lagarde, G. (1997) Detection of recombinant chymosins in calf rennet by enzyme-linked immunosorbent assay. Lait, 77, 425-431.
16. Dalgleish, D.G. (1980) A mechanism for the chymosin-induced flocculation of casein micelles. Biophysical Chemistry, 11, 147-155.
17. Dalgleish, D.G. (1983) Coagulation of renneted bovine casein micelles: dependence on temperature, calcium ion concentration and ionic strength. Journal of Dairy Research, 50, 331-340.
18. Dalgleish, D.G. (1984) Measurement of electophoretic mobilities and zeta-potentials of particles from milk using laser doppler electrophoresis. Journal of Dairy Research, 51, 425-438.
19. Dalgleish, D.G. (1988) A new calculation of the kinetics of the renneting reaction. Journal of Dairy Research, 55, 521-528.
20. Darling, D.F. & van Hooydonk, A.C.M. (1981) Derivation of a mathematical model for the mechanism of casein micelle coagulation by rennet. Journal of Dairy Research, 48, 189-200.
21. Deschamps, J.P. (1840) De la pressure. Journal of Pharmacology, 26, 412-420.
22. Dunn, B.M. (1997) Splitting image. Nature Structure Biology, 4, 969-972.
23. Dunn, B.M. (ed.) (1991) Structure and Function of the Aspartic Proteinases, Plenum Press, New York.
24. ECC (1991) Guidelines for the Presentation of Data on Food Enzymes, Report of the Scientific Committee for Food, 27th series, pp. 13-21, Commission of the European Communities, Brussels.
25. Emmons,D.B. and Binns,M. (1990) Cheese yield experiments and proteolysis bymilk-clotting enzymes. Journal of Dairy Science, 73, 2028-2043.
26. Emmons, D.B. and Binns, M.R. (1991) Milk clotting enzymes. 4. Proteolysis during cheddar cheese making in relation to estimated losses of basic yield using chymosin derived by fermentation (A. niger) and modified enzymes from M. Miehei. Milchwissenschaft, 6, 343-346.
27. Emmons, D.B., Beckett, D.C. and Binns,M. (1990) Milk-Clotting Enzymes. 1. Proteolysis during cheese making in relation to estimated losses of yield. Journal of Dairy Science, 73, 2007-2015.
28. EU (2003) Regulation No 1829/2003 of the European Parliament and of the Council of 22 September 2003 on genetically modified food and feed and implementation report on regulation No 1829/2003 dated October 25, 2006. Available at http://eur-lex.europa.eu/pri/en/oj/dat/2003/_l_268/l_26820031018en00010023.pdf.
29. EU (2008) Regulation No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes and amending Council Directive 83/417/EEC, Council Regulation (EC) No 1493/1999, Directive 2000/13/EC, Council Directive 2001/112/EC and Regulation (EC) No 258/97. Available at http://eur-lex.europa.eu/LexUriServ/LexUriServ. do?uri=OJ:L:2008:354:0007:0015:EN:PDF.
30. Fagan, C.C.(2008) On-line prediction of cheese making indices using backscatter of near infrared light.International Dairy Journal, 18, 120-128.
31. FAO (2006) Evaluation of certain food additives and contaminants.Annex 5 General Specifications and Considerations for Enzyme Preparations Used in Food Processing, WHO Technical Report series 940, Food and Agricultural Organization of the United Nations, Rome.
32. Food Chemicals Codex (2003) Food Chemicals Codex, 5th edn, National Academy Press,Washington, DC.
33. Flamm, E.L.(1991) How FDA approved chymosin: a case history.Biotechnology, 9, 349-351.
34. Foltmann, B.(1959) On the enzymatic and coagulation stages of the renneting process.Proceedings 15th International Dairy Congress, 2, 655-661.
35. Foltmann, B.F.(1966) A review on prorennin and rennin.Comptes Rendus des Travaux des Laboratoire Carlsberg, 35 (8), 143-231.
36. Foltmann, B.F.(1985) Comments on the nomenclature of aspartic proteinases.Aspartic Proteinases and their Inhibitors (ed.V.Kostka), pp.19-26, Walter de Gruyter & Co., Berlin.
37. Foltmann, B.F.(1992) Chymosin: a short review on foetal and neonatal gastric proteases.Scandinavian Journal of Clinical and Laboratory Investigations, 52 (Suppl 210), 65-79.
38. Foltmann, B.F.(1993) General and molecular aspects of rennets.Cheese: Chemistry, Physics and Microbiology, Volume 1: General Aspects (ed.P.F.Fox), pp.37-68, Chapman & Hall, London.
39. Fox, P.F.& McSweeney, P.L.H.(1997) Rennets: their role in milk coagulation and cheese ripening.Microbiology and Biochemistry of Cheese and Fermented Milk (ed.B.A.Law), 2nd edn, pp.1-49, Blackie Academic & Professional, London.
40. Garg, S.K.& Johri, B.N.(1994) Current trends and future research.Food Reviews International, 10, 313-355.
41. Garg, S.K.& Johri, B.N.(1995) Application of recombinant calf chymosin in cheesemaking - Review.Journal of Applied Animal Research, 7, 105-147.
42. Green, M.L., Marshall, R.J.& Glover, F.A.(1983) Influence of homogenization of concentrated milks on structure and properties of rennet curds.Journal of Dairy Research, 50, 341-348.
43. Guinee, T.P.& Wilkinson, M.G.(1992) Rennet coagulation and coagulants in cheese manufacture. Journal of the Society of Dairy Technology, 45, 94-104.
44. Harboe, M.K.(1985) Commercial aspects of aspartic proteases. Aspartic Proteinases and their Inhibitors (ed.V.Kostka), pp.637-550, Walter de Gruyter & Co., Berlin.
45. Harboe, M.K.(1992a) Chymogen, a chymosin rennet manufactured by fermentation of Aspergillus niger.Fermentation-Produced Enzymes and Accelerated Ripening in Cheesemaking, Document No.269, pp.3-7, International Dairy Federation, Brussels.
46. Harboe, M.K.(1992b) Coagulants of different origin.European Dairy Magazine, 2, 6-15.
47. Harboe, M.K.(1993) Chymogen, Chr.Hansen's fermentation produced rennet.Milk Proteins '93 (ed.J.Mathieu), pp.122-131, ENILV, La Roche-sur Foron, France.
48. Heimgartner, U., Pietrzak, M., Geertsen, R., Brodelius, P., Figueiredo, A.C.& Pais, M.S.S.(1990) Purification and partial characterisation of milk-clotting proteases from flowers of CynaraCardunculus Phytochemistry, 29, 1405-1410.
49. van Hooydonk, A.C.M, Olieman, C.& Hagedoorn, H.G.(1984) Kinetics of the chymosin-catalysed proteolysis of -casein.Netherlands Milk and Dairy Journal, 38, 207-222.
50. van Hooydonk, A.C.M.and van den Berg, G.(1988) Control and determination of the curd-setting during cheesemaking.IDF Bulletin, 225, 2-10.
51. Holt, C.& Horne, D.S.(1996) The hairy casein micelle: evolution of the concept and its implications for dairy technology.Netherlands Milk and Dairy Journal, 50, 85-111.
52. Holt, C.(1975) The stability of bovine casein micelles.Proceedings International Conference on Colloid and Interface Science (ed.E.Wolfram), pp.641-644.Akademia Kiado, Budapest.
53. Hyslop, D.B.& Qvist, K.B.(1996) Application of numerical analysis to a number of models for chymosin-induced coagulation of casein micelles.Journal of Dairy Research, 63, 223- 232.
54. Hyslop, D.B.(1989) Enzymatically initiated coagulation of casein micelles: a kinetic model.Netherlands Milk and Dairy Journal, 43, 163-170.
55. Hyslop, D.B., Richardson, T., & Ryan, D.S.(1979) Kinetics of pepsin-initiated coagulation of kappakasein.Biochimica et Biophysica Acta, 566, 390-396.
56. IDF (1997a) Standard 110B - Calf Rennet and Adult Bovine Rennet - Determination of Chymosin and Bovine Pepsin Contents (Chromatographic Method), International Dairy Federation, Brussels.
57. IDF (1997b) Standard 157 A - Bovine Rennets - Determination of Total Milk-Clotting Activity, International Dairy Federation, Brussels.
58. IDF (2002) Standard 176 - Milk and milk products - Microbial coagulants (Determination of Total Milk-Clotting Activity), International Dairy Federation, Brussels.
59. IDF (2007) Standard 157 - Determination of Total Milk-Clotting Activity of Bovine Rennets, International Dairy Federation, Brussels.
60. IUBMB (1992) Recommendations of the nomenclature committee of the International Union of Biochemistry and Molecular Biology on the nomenclature and classification of enzymes.Enzyme Nomenclature, pp.403-408, Academic Press Inc., New York.
61. James, M.N.G.(ed.) (1998) Aspartic Proteinases, Plenum Press, New York.
62. Kostka, V.(ed.) (1985) Aspartic Proteinases and their Inhibitors, Walter de Gruyter, Berlin and New York.
63. Lomholt, S.B.& Qvist, K.B.(1997) Relationship between rheological properties and degree of kappacasein proteolysis during renneting of milk.Journal of Dairy Research, 64, 541-549.
64. Lomholt, S.B., Worning, P., Øgendal, L., Qvist, K.B., Hyslop, D.B., & Bauer, R.(1998) Kinetics of the renneting reaction followed by measurement of turbidity as a function of wavelength.Journal of Dairy Research, 65, 545-554.
65. Lucey, J.A., Gorry, C.& Fox, P.F.(1994) Methods for improving the rennet coagulation properties of heated milk.Cheese Yield and Factors Affecting its Control, Special Issue 9402, pp.448-456, International Dairy Federation, Brussels.
66. Mulvihill, D.M.& Fox, O.F.(1977) Selective denaturation of milk coagulants in 5 M urea.Journal of Dairy Research, 44, 319-324.
67. O'Callaghan, D.J., O'Donnell, C.P.& Payne, F.A.(2002) Review of systems for monitoring curd setting during cheesemaking.International Journal of Dairy Technology, 55, 55-64.
68. O'Mahony, J.A., Lucey, J.A.& McSweeny, P.L.F.(2005).Chymosin-mediated proteolysis, calcium solubilisation and texture development during ripening of Cheddar cheese.Journal of Dairy Science, 88, 3101-3114.
69. Payens, T.A.J.(1976) On the enzyme-triggered clotting of casein; a preliminary account.Netherlands Milk and Dairy Journal, 30, 55-59.
70. Payens, T.A.J.(1979) Casein micelles: the colloid-chemical approach.Journal of Dairy Research, 46, 291-306.
71. Quade, H.D & R̈udiger, H.(1998).Ausbeutestudie zur K̈aseherstellung.Deutche Milchwirtschaft, 12, 484-487.
72. Qvist, K.B.(1979) Reestablishment of the original rennetability of milk after cooling.I.The effect of cooling and LTST pasteurization of milk on renneting.Milchwissenschaft, 34, 467-470.
73. Rampilli, M., Larsen, R. and Harboe,M.(2005) Natural heterogeneity of chymosin and pepsin in extracts of bovine stomachs.International Dairy Journal, 15, 1130-1137.
74. Reimerdes, E.H., Pérez, S.J.& Ringqvist, B.M.(1977).Temperaturabḧangige Ver̈anderungen inMilch und Milchproducten.II.Der einfluss der Tiefk̈uhlung auf k̈asereitechnologische Eigenschaften der Milch.Milchwissenschaft, 32, 154-158.
75. Repelius, C.(1993) Application of Maxiren in cheesemaking.Milk Proteins '93 (ed.J.Mathieu), pp.114-121, ENILV, La Roche-sur-Foron, France.
76. Rothe, G.A.L., Harboe, M.K.and Martiny, S.C.(1977).Quantification of milk-clotting enzymes in 40 commercial bovine rennets, comparing rocket immunoelectrophoresis with an activity ratio assay.Journal of Dairy Research, 44, 73-77.
77. Steffl, A., Ghosh, B.C.& Kessler, H.-G.(1996) Rennetability of milk containing different heatdenaturated whey protein.Milchwissenschaft, 51, 28-31.Szecsi, P.B.(1992) The aspartic proteases.Scandinavian Journal of Clinical Laboratory Investigations, 52 (Suppl 210), 5-22.
78. Tamime, A.Y.(1993) Modern cheesemaking: hard cheeses.Modern Dairy Technology - Advances in Milk Processing (ed.R.K.Robinson), 2nd edn, pp.49-220, Elsevier Applied Science, London.
79. Thomann, S., Schenkel, P., & Hinrichs, J.(2008).Effect og homogenisation, microfiltration and pH on curd formation and syneresis of curd grains.LWT - Food Science and Technology, 41, 826-835.
80. Upadhyay, V.K., McSweeney, P.L.F.,Magboul, A.A.A. and Fox, P.F.(2004).Proteolysis in cheese during ripening.Cheese: Chemistry, Physics and Microbiology, Volume 1: General Aspects (eds P.F.Fox, P.L.H.McSweeney, T.M.Cogan & T.P.Guinee) 3rd edn, pp.391-434, Elsevier, London.
81. Ustunol, Z., & Hicks, C.L.(1990) Effect of milk clotting enzymes on cheese yield.Journal of Dairy Science, 73, 8-16.
82. Van Den Berg, G.& de Koning, P.J.(1990) Gouda cheesemaking with purified calf chymosin and microbially produced chymosin.Netherlands Milk and Dairy Journal, 44, 189-206.
83. Walstra, P.(1979) The voluminosity of bovine casein micelles and some of its implications.Journal of Dairy Research, 46, 317-323.
84. Wedholm, A., Larsen, L.B.Lindmark-Mansson, H.Karlsson, A.H.& Andren, A.(2006).Effect of protein composition on the cheese-making properties of milk from individual cows.Journal of Dairy Science, 89, 3296-3305.
85. World Health Organisation (2006) Evaluation of certain food additives and contaminats.Annex 5 General Specifications and Considerations for Enzyme Preparations Used in Food Processing, Technical Report series 940, Geneva, Switzerland.
86. Wigley, R.C.(1996) Cheese and whey.Industrial Enzymology (eds T.Godfrey & S.West), 2nd edn, pp.133-154, Macmillan Press, London.