Coagulating enzymes are an absolute necessity for the production of ripened cheese
varieties. The objective of this review is to summarise and interpret the latest findings for the …

Plant proteases used as milk coagulants in cheesemaking are reviewed in this paper. Plant
proteases have been used as milk coagulants in cheesemaking for centuries either as crude …

The reduced availability and the increasing prices of calf rennet, coupled to the growing
global demand of cheese has led, worldwide, to explore alternative clotting enzymes …

Plant rennets hold an important position among various coagulants used in cheese
technology. The selection of a suitable plant coagulant is important due to the increasing …

Calf rennet, which consists of over 90% chymosin, is commonly used in cheese industries
for the curdling of milk. Various animal, plant and microbial sources have been exploited as …

Proteases occupy the most relevant position among industrial enzymes. Plant proteases
have been used in medicine, detergent manufacturing, and food science for many years, but …

Common milk coagulants, such as calf rennet, genetically engineered chymosin, and
microbial rennet, are costly and face restrictions due to ethical, cultural, and dietary …

Several proteases from plant sources have been proposed as milk coagulants, however,
limited research has been done on their milk-clotting properties. The effect of temperature on …

Milk-clotting activity found in ammonium sulfate-precipitated protein extracts from Albizia
lebbeck and Helianthus annuus seeds was studied. Specific clotting activity of albizia seed …

A milk coagulating protease was purified∼ 10.2-fold to apparent homogeneity from ginger
rhizomes in 34.9% recovery using ammonium sulfate fractionation, together with ion …