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Article: Increase cheese yield using recombinant chymosin as a milk-clotting enzyme
- Article from:
- Emerging Food R&D Report
- Article date:
- August 1, 1993
CopyrightCOPYRIGHT 1993 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Calf rennet, a crude extract of gastric enzyme containing up to 95% chymosin and up to 15% bovine pepsin, has been the traditional milk-clotting enzyme preparation used in cheese making. In the 1960s and early 1970s, world cheese production more than doubled, causing calf stomachs, from which calf rennet is extracted, to become scarce. So, the price of calf rennet rose to more than $65/gal, and scientists tried to find substitutes for natural rennet.
Researchers developed techniques to produce milk-clotting enzymes from Endothia parasitica, Mucor pusillus var. Lindt and Mucor miehei. In the U.S., these enzymes have been approved for making all standard varieties of ...