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Immobilization of milk-clotting proteases

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Abstract

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.

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Authors and Affiliations

  1. Department of Microbiology, College of Basic Sciences & Humanities, G.B. Pant University of Agriculture & Technology, Pantnagar-263 145, Nainital, Uttar Pradesh, India

    S. K. Garg & B. N. Johri

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  1. S. K. Garg
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  2. B. N. Johri
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Paper No. 7334 through the Experiment Station, G.B. Pant University of Agriculture & Technology, Pantnagar-263 145, India.

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Garg, S.K., Johri, B.N. Immobilization of milk-clotting proteases. World J Microbiol Biotechnol 9, 139–144 (1993). https://doi.org/10.1007/BF00327823

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  • DOI: https://doi.org/10.1007/BF00327823

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