Immobilization of Milk-clotting Proteases
Overview
Overview
Journal
World J Microbiol Biotechnol
Publisher
Springer
Specialties
Biotechnology
Microbiology
Microbiology
Date
2014 Jan 15
PMID
24419933
Authors
Affiliations
Affiliations
Soon will be listed here.
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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