Coagulating enzymes play a key role in the production of a variety of dairy products that are beloved and familiar to each of us.
In the food industry, in addition to cheese production, coagulating enzymes are used to improve the texture and taste of dairy products, as well as to accelerate milk coagulation in the production of yogurts and cottage cheese.
History and Application
Coagulating enzymes have been known to mankind since ancient times.
Cheesemaking, where they play a key role, dates back over 7,000 years.
It is believed that the discovery of the milk coagulation process occurred accidentally when travelers stored milk in containers made from the stomachs of animals containing natural coagulating agents.
In modern cheese production, coagulating enzymes are used to alter the structure of casein protein, leading to the formation of curds.
The primary enzyme used in this process is rennet, which can be of animal, microbial, or vegetable origin.
The application of biotechnology has enabled the creation of genetically modified microorganisms that produce coagulating enzymes, contributing to their widespread dissemination and use in cheesemaking.
Mechanism of Action of Coagulating Enzymes
Coagulating enzymes play a key role in the process of cheese and other dairy product production.
They initiate the process of milk protein coagulation, predominantly casein, leading to the formation of a milk curd. This process is necessary for separating the curd mass from the whey and is fundamental in cheesemaking.
The mechanism of action of coagulating enzymes involves the hydrolysis of specific peptide bonds in casein molecules. This results in a loss of its solubility and precipitation.
Calcium ions also play an important role in helping to stabilize the formed curd.
These reactions result in the foundation for most cheeses, with varying textures and flavors depending on the type of enzyme used and production conditions.
Utilization of Coagulating Enzymes
Coagulating enzymes, such as chymosin and rennet, are derived from various sources, including animal stomachs, microbial cultures, and plant extracts.
- Animal sources: Traditionally, coagulating enzymes were extracted from calf stomachs, where they naturally participate in the milk digestion process.
- Microbial enzymes: Microbial sources, such as fungi and bacteria, are used to create enzymes in laboratory conditions, making the process more controlled and stable.
- Plant-based enzymes: Some plants, such as artichokes and figs, contain natural coagulating agents, although they are less commonly used.
Microbial enzymes obtained through biotechnological methods are becoming increasingly popular due to their resistance to high temperatures and ability to work in a wide range of pH levels.
However, it is worth noting that the production of such microbial enzymes may involve the use of GMO organisms to make the process more efficient and stable. Although the product itself – the enzyme – is usually purified from any GMO components.
