Enzymes: chymosin and other milk coagulants

McSweeney, P. L. H. and Bansal, N. (2011). Enzymes: chymosin and other milk coagulants. In Dennis R. Heldman, Matthew B. Wheeler and Dallas G. Hoover (Ed.), Encyclopedia of biotechnology in agriculture and food (pp. 227-232) Boca Raton, FL, United States: CRC Press. doi:10.1081/E-EBAF-120042291


Author McSweeney, P. L. H.
Bansal, N.
Title of chapter Enzymes: chymosin and other milk coagulants
Title of book Encyclopedia of biotechnology in agriculture and food
Place of Publication Boca Raton, FL, United States
Publisher CRC Press
Publication Year 2011
Sub-type Chapter in reference work, encyclopaedia, manual or handbook
DOI 10.1081/E-EBAF-120042291
ISBN 0849350271
9780849350276
0849350441
Editor Dennis R. Heldman
Matthew B. Wheeler
Dallas G. Hoover
Start page 227
End page 232
Total pages 6
Language eng
Formatted Abstract/Summary
The enzymatic coagulation of milk involves limited proteolysis of the caseins by enzymes in preparations called rennets, followed by aggregation of the rennet-altered casein micelles in the presence of calcium ions and at temperatures greater than  ~ 18°C. In this entry, the milk protein system is reviewed briefly and the mechanism of rennet coagulation of milk is discussed. The different types of rennets and rennet substitutes are outlined and the role of residual rennet in cheese during ripening is also considered.
Keyword Enzymes
Chymosin
Milk coagulants
Milk protein
Rennets
Cheese ripening
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Book Chapter
Collection: School of Agriculture and Food Sciences
 
Versions
Version Filter Type
Citation counts: Google Scholar Search Google Scholar
Created: Mon, 20 Jan 2014, 15:51:14 EST by Nidhi Bansal on behalf of School of Agriculture and Food Sciences