2. Coagulants for cheese processing
2.1 Different types of coagulants
To date, coagulants used in cheese-making have three origins: animal, vegetable and microbial (within the so-called microbial origin, a distinction must be made between purely fermentative coagulants from a fungus, and coagulants produced by a host micro-organism in which a DNA modification enables enzyme production: fermentative chymosin or FPC).
SCROLL TO TOPAnimal coagulants are produced by maceration of ruminant or monogastric stomachs. The main...
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Coagulants for cheese processing
Enzymatic milk coagulation
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