Related Experiment Video
Updated: May 4, 2026

One-step Extraction and Zymographic Analysis of Bacterial Gelatinases
Published on: August 1, 2025
Immobilization of milk-clotting proteases
1Department of Microbiology, College of Basic Sciences & Humanities, G.B. Pant University of Agriculture & Technology, Pantnagar-263 145, Nainital, Uttar Pradesh, India.
Abstract:
Traditionally, cheese manufacturing is a batch process and current practice is to use a milk-clotting enzyme in a soluble form. Immobilization of proteases for milk coagulation has received renewed interest and potential applications have recently been reported. Use of immobilized proteases would permit renneting of milk as a continuous process. In addition, it should be possible to recover and re-use the enzyme for coagulation of further batches of milk. This review elaborates on the recent developments in the area of immobilized proteases and their application in cheese-making.
Related Concept Videos
Clot Retraction and Fibrinolysis
Role of Matrix Metalloproteases in Degradation of ECM
Coagulation
During the coagulation phase, clotting factors, or procoagulants, play a vital role in initiating and progressing the coagulation cascade. This cascade is a series of reactions...
Anticoagulant Drugs: Low-Molecular-Weight Heparins
Antimicrobial Proteins
Interferons
Interferons (IFNs) are proteins produced by lymphocytes, macrophages, and fibroblasts infected with viruses. While IFNs cannot prevent viruses from entering and...
Formation of the Platelet Plug
As the injured blood vessel contracts, endothelial cells undergo contraction, revealing collagen fibers in the basement membrane and underlying connective tissue. Furthermore, the plasma membrane of endothelial cells becomes adhesive, preparing the site for platelet adhesion. Platelets...

