Coagulants for Cheese Production
When the historical development of the cheese is examined, even it is not clear when and where it was made, it is estimated that in the coagulation during the transportation of bags made from the milk of sheep’s stomach. In cheese technology, the enzymatic pathway of rennet (chymosin) enzyme is used to coagulate the casein protein in milk. As a kind of ‘acid protease’ Rennet (chymosin), provides coagulation of milk and significantly affect the cheese ripening process and properties of curd.
Nowadays enzymatic coagulants can be obtained from different sources. There are three types of commercial cheese rennets (chymosin) which are produced by using modern technology. In our portfolio, these three types are available in powder or liquid form with different strengths.
