Application of recombinant calf chymosin in cheesemaking

Abstract

The use of rennet for coagulation of milk in cheesemaking goes back to antiquity. Fermentation specialists have developed and engineered processes to produce chymosin economically using genetically tailored microorganisms. This revolutionary breakthrough eliminates cheesemakers' historical dependency on scarce and costly supply of milk-fed calf stomachs that, until now, was the only source of chymosin. The recombinant chymosin has been demonstrated to be successful in manufacturing a variety of cheeses having sensory, textural and other characteristics comparable to the product made with standard calf rennet. This article reviews the information that answers whether fermentation-produced calf chymosin can efficiently be used for cheesemaking without loss in quality of cheese made with calf rennet and microbial milk coagulants. © Taylor & Francis Group, LLC.