Origins:
- Bacteria: Escherichia coli K-12
- Fungi: Aspergillus niger, Kluyveromyces lactis, Rhizomucor miehei
Effect:
- Decomposition catalysis: Chymosin catalyzes the breakdown of peptide bonds of proteins, leading to the formation of smaller molecules.
- Casein conversion: This enzyme is responsible for the transition of milk casein from colloidal form to curd form, a key process in cheese production.
Applications:
- Cheese curd formation: Using the rennet method, chymosin speeds up the process of cheese curd formation.
- Whey clarification: Participates in the formation of the clear emulsion that is whey, and in the formation of solid, tangled curds.
- Cheese ripening: Its proteolytic activity is crucial during cheese ripening, affecting its taste, texture and properties.
- Whey hydrolysis: A process that allows whey to be used in medical products.
- Yogurt production: Chymosin reacts with lactose, allowing it to go from liquid to solid form, which is crucial in yogurt production.
Due to its versatility and effectiveness, chymosin EC 3.4.23.4 has become an indispensable enzyme in the dairy industry, contributing to the production of high-quality dairy products.
