Coagulants

Conventional cheese-making involves coagulating the milk. This transition from the liquid to the gel state, which precedes the draining stage, is achieved, with a few exceptions, by adding coagulating enzymes (proteases) to the milk. Historically, these enzymes came from direct contact between milk and the walls of bovine rennets during storage and transport, but in the mid-19th century, the first rennets (liquid solutions containing enzymes) were produced by extracting enzymes from animal rennets .

The evolution of worldwide cheese consumption necessitated the development of other sources of coagulants. The aim of the latter was to meet the growing demand for – volumes that the availability of animal rennet could not satisfy – and to provide more specific coagulants better adapted to market expectations (regulations, improved cheese functionality, higher yields, etc.). Over the course of the 20th century, numerous alternatives were tested, with varying degrees of success. Since the 1990s, three main coagulant origins have been available on the market: animal, microbial and FPC (Fermented Produced Chymosin, introduced in 1990) derived from fermentation using genetically modified micro-organisms. In addition to these three origins, coagulants of plant origin are more marginal in terms of volume.

The proteolytic properties of the coagulants used in cheese production also contribute to cheese ripening. The choice of a coagulant must therefore be based on technical considerations above all... it's far from being a simple convenience .

This process data sheet explains the ins and outs of coagulant production, with their specific manufacturing features. The coagulant property of coagulants in relation to their overall proteolytic property is also discussed. The sheet also contains a brief description of the diversity of products on the market and a presentation of the economic environment, where players are relatively concentrated.