Conclusion
Coagulant and enzymatic coagulation in cheese technology

Milk coagulation has a very long history, which continues not only with technological innovation linked to the development of new coagulants, but also with the development of new measuring tools.

There are many types of coagulating enzymes on the market today, to suit all types of cheese, whether artisanal or industrial.

These coagulants also meet very specific technological requirements: cheese yield, whey quality and cheese functionality.

Our understanding of coagulation mechanisms continues to grow, with the development of new on-line and off-line measuring tools. These measurements open up a new way of thinking about the cheese-making process, with coagulation becoming a controlled stage rather than a sudden and variable one.

This approach needs to be reasoned according to the type of...