Plant Milk-Clotting Enzymes for Cheesemaking

Area of Science:

• Food Science
• Enzymology
• Dairy Technology

Background:

• Rising cheese demand and calf rennet scarcity drive the search for alternatives.
• Vegetarianism and religious concerns also fuel the need for non-animal rennet substitutes.
• Plant-derived milk-clotting enzymes are increasingly explored for cheesemaking.

Purpose of the Study:

• To review and classify commonly used vegetable clotting enzymes in cheese technology.
• To analyze the clotting and proteolytic activities of these enzymes.
• To discuss their suitability for various cheesemaking applications.

Main Methods:

• Literature review of scientific publications.
• Classification of vegetable clotting enzymes based on protease class.
• Discussion of enzyme activities and their impact on cheese properties.

Main Results:

• Several plant-derived enzymes are available as rennet alternatives.
• Excessive proteolytic activity in vegetable enzymes can lead to bitter flavor development.
• Enzyme suitability varies depending on the specific cheesemaking product.

Conclusions:

• Vegetable clotting enzymes present a viable alternative to calf rennet.
• Managing proteolytic activity is crucial for successful application.
• Further research is needed to optimize their use in diverse cheese types.