Milk Enzymes

Subject Areas : Journal of Food Safety and Processing

Mandana  Zormand ¹ (Collegin)
mahnaz  hashemi ravan ² (استادیار، گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، ایران، تهران، ورامین)

Received: 2022-09-18 Accepted : 2023-01-04 Published : 2023-05-22

Keywords: Enzyme, Milk, Rennet, Protease,

Abstract :

More than 60 types of endogenous enzymes of milk have been identified in the milk of different species of mammals so far. This study has investigated milk enzymes. Milk clotting enzymes are made from different sources that rennet with animal origin is the most important and the oldest of all. But due to the reduction of its production, attempt has been made to use microbial, herbal and poultry substituents that such substituents must have acidic protease. There are some proteases in raw milk with low enzymatic activity which don’t play a role in coagulation because they cause B casein hydrolysate to Gama casein. But there are some psychrotroph gram-negative bacteria and some species of pseudomonas, alcaligenes and flavobacterim in raw milk that cause casein hydrolysate to para kappa-casein compounds and coagulation with their proteases. Milk enzymatic coagulation basically depends on the sensitivity of kappa-casein and the presence of calcium. After kappa-casein breaking at the presence of enzyme and disorganization of its structure, the micelles have accumulated and entangled into each other and form curd and coagulation occurs.