Chymosin

Origins:

• Bacteria: Escherichia coli K-12
• Fungi: Aspergillus niger, Kluyveromyces lactis, Rhizomucor miehei

Effect:

• Degradation Catalysis: Chymosin catalyzes the breakdown of protein peptide bonds, leading to the formation of smaller molecules.
• Casein Transformation: This enzyme is responsible for the transition of milk casein from a colloidal form to a curd form, which is a key process in cheese production.

Applications:

• Cheese Curd Formation: Using the rennet method, chymosin accelerates the process of cheese curd formation.
• Whey Clarification: It participates in the formation of a clear emulsion, which is whey, and in the creation of solid, tangled cheese curds.
• Cheese Ripening: Its proteolytic action is crucial during cheese ripening, influencing its flavor, consistency, and properties.
• Whey Hydrolysis: A process that allows for the use of whey in medical products.
• Yogurt Production: Chymosin reacts with lactose, enabling its transition from a liquid to a solid form, which is crucial in the yogurt production process.

Thanks to its versatility and effectiveness, chymosin has become an indispensable enzyme in the dairy industry, contributing to the production of high-quality dairy products.