What You Need to Know
Chymosin (rennin) in rennet hydrolyzes Phe105-Met106 bond in κ-casein, removing its hydrophilic macropeptide and exposing hydrophobic para-κ-casein, enabling calcium-mediated crosslinking of casein micelles into a three-dimensional network trapping fat/water.
Fundamental for creating cheese texture and facilitating whey expulsion; determines final moisture content and aging potential.
Key Parameters
Temperature
32°C
28°C - 42°C
Time
45 minutes
30 minutes - 2 hours
Equipment
Double-walled vatCurd harppH meterThermometerCheese molds
Steps
- 1.
Parmigiano-Reggiano (Parma, Italy): Creates dense, low-moisture curd suitable for 24+ month aging
- 2.
Gouda (Netherlands): Produces elastic curd for proper 'cheddaring' and wax-aging
The Science
Primary Reaction
enzymatic proteolysis (EC 3.4.23.4)