Immobilization of milk-clotting proteases

✍ Scribed by S. K. Garg; B. N. Johri

• Book ID: 104723747
• Publisher: Springer
• Year: 1993
• Tongue: English
• Weight: 671 KB
• Volume: 9
• Category: Article
• ISSN: 1573-0972
• DOI: 10.1007/bf00327823

✦ Synopsis

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.