Advances in research on calf rennet substitutes and their effects on cheese quality

Liu, Xiaofeng; Wu, Yuanfeng; Guan, Rongfa; Jia, Guochao; Ma, Yuchen; Zhang, Yao

doi:10.1016/j.foodres.2021.110704

Cited by 32 publications

(24 citation statements)

References 95 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, long exposition to proteases can cause proteolytic degradation of the casein network (especially α- and β-casein), thus reducing approximately 0.3–0.7% of the curd yield [ 8 ]. Furthermore, the amount of protease used for cheesemaking is very important, because insufficient quantities lead to softer consistencies of the cheese while an excess of protease causes secondary proteolysis and, therefore, development of bitter flavors [ 17 ]. This happens because in the secondary proteolysis, the nonspecific action of plant proteases against caseins produces peptides, which can be easily hydrolyzed into low molecular weight peptides (about 1400 Da) or into free amino acids by proteases of starter/adjunct cultures.…”

Section: Effect Of Plant Coagulants On Cheesesmentioning

confidence: 99%

“…One problem is the stringent regulations of some countries towards genetically engineered foods; in fact, FPC is banned in Germany, Netherlands, and France [ 16 ]. The milk-clotting enzyme market is mostly occupied by FPC and, according to statistics, the cheese produced through FPC in the United States and the United Kingdom comprises 70% and 90% of the total cheese production, respectively [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

“…Alongside the microbial and recombinant milk-clotting enzymes, several animal source coagulants are available on the market and recently have been discussed by Liu and co-workers [ 17 ]. These animal coagulants are interesting rennet substitutes and are suitable for cheese production, generating functional peptides during cheese ripening and flavors compounds appreciated by consumers.…”

Section: Introductionmentioning

confidence: 99%

“…These animal coagulants are interesting rennet substitutes and are suitable for cheese production, generating functional peptides during cheese ripening and flavors compounds appreciated by consumers. However, greater clarity should be paid on cleavage sites and functional peptides after genetic modification [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Plant Milk-Clotting Enzymes for Cheesemaking

Nicosia

Puglisi

Pino

et al. 2022

Foods

View full text Add to dashboard Cite

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, capable to replace traditional rennet, during the cheesemaking. In addition, religious factors and others related to the vegetarianism of some consumers, have led to alternative rennet substitutes. Nowadays, several plant-derived milk-clotting enzymes are available for cheesemaking technology. Many efforts have also been made to compare their effects on rheological and sensory properties of cheese to those arising from animal rennet. However, vegetable clotting enzymes are still partially suitable for cheesemaking, due to excessive proteolytic activity, which contribute to bitter flavor development. This review provides a literature overview of the most used vegetable clotting enzymes in cheese technology, classified according to their protease class. Finally, clotting and proteolytic activities are discussed in relation to their application on the different cheesemaking products.

show abstract

Section: Effect Of Plant Coagulants On Cheesesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Plant Milk-Clotting Enzymes for Cheesemaking

Nicosia

Puglisi

Pino

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Plant-derived coagulants have recently received much attention as possible substitutes for calf rennet. However, several authors [ 3 , 4 , 5 ] claim that vegetable rennets are characterized by poor milk coagulation properties due to their strong, non-specific proteolytic activity. Extensive casein hydrolysis during cheese production may be associated with low cheese yield and flavor and texture defects [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Oilseed Extracts from Local Markets as Promising Coagulant Agents for Milk from Various Mammalian Species

Liburdi

Cucci

Esti

2022

Foods

View full text Add to dashboard Cite

The aim of this study was to identify novel milk coagulants to be used in cheesemaking. For this purpose, aqueous extracts from safflower (Carthamus tinctorius), sunflower (Helianthus annuus), flax (Linum usitatissimum) and sesame (Sesamum indicum) seeds were tested for their caseinolytic (CA) and milk coagulating properties (MCA) in skim milk at temperatures of 25, 37, 50, 65 and 80 °C. The seed oil samples with the highest temperature ranges in regard to coagulation efficiency were then tested in cow, buffalo, goat and sheep milks and the MCA and curd yield (CY) parameters were measured at different temperatures. Due to their high milk coagulation efficiency (CE) in all types of milk and at different temperatures, the sesame and sunflower seed extracts proved to be particularly interesting and their CY parameters were similar to those obtained with animal rennet. Moreover, our results confirm that oilseed coagulants are capable of coagulating milk and can also be considered as potential animal rennet substitutes. This study provides valuable insights into the development of potential vegetable coagulants that could be used for various production processes aimed at specific target consumers.

show abstract

Optimization of caseinolytic and coagulating activities of Solanum tuberosum rennets for cheese making

et al. 2023

View full text Add to dashboard Cite

BACKGROUNDIn recent years, the rising global demand for cheese, the high cost and limited supply of calf rennet, and consumer choices have increased research into new alternatives to animal or recombinant chymosins for cheese making. Plant proteases with caseinolytic activity (CA) and milk‐clotting activity (MCA) have been proposed as alternatives for milk clotting to obtain artisanal cheeses with new organoleptic properties. They have been named vegetable rennets (vrennets). The aim of this study was to evaluate the performance of two Solanum tuberosum aspartic proteases (StAP1 and StAP3) as vrennets for cheese making and to obtain a statistical model that could predict and optimize their enzymatic activity.RESULTSTo optimize the CA and MCA activities, a response surface methodology was used. Maximum values of CA and MCA for both enzymes were found at pH 5.0 and 30–35 °C. Analysis of the degradation of casein subunits showed that it is possible to tune the specificity of both enzymes by changing the pH. At pH 6.5, the αS‐ and β‐ subunit degradation is reduced while conserving a significant MCA.CONCLUSIONThe statistical models obtained in this work showed that StAP1 and StAP3 exert CA and MCA under pH and temperature conditions compatible with those used for cheese making. The casein subunit degradation percentages obtained also allowed us to select the best conditions for the degradation of the κ‐casein subunit by StAPs. These results suggest that StAP1 and StAP3 are good candidates as vrennets for artisan cheese making. © 2023 Society of Chemical Industry.

show abstract

Advances in research on calf rennet substitutes and their effects on cheese quality

Cited by 32 publications

References 95 publications

Plant Milk-Clotting Enzymes for Cheesemaking

Plant Milk-Clotting Enzymes for Cheesemaking

Oilseed Extracts from Local Markets as Promising Coagulant Agents for Milk from Various Mammalian Species

Optimization of caseinolytic and coagulating activities of Solanum tuberosum rennets for cheese making

Contact Info

Product

Resources

About