What You Need to Know
Chymosin (rennet's active enzyme) hydrolyzes κ-casein's Phe105-Met106 bond, destabilizing micelles and allowing calcium-mediated aggregation into a para-caseinate network.
Fundamental for cheese texture development, controlling moisture content and curd strength in most traditional cheeses.
Key Parameters
Temperature
32°C
28°C - 40°C
Time
45 minutes
30 minutes - 2 hours
Equipment
Cheese vatCurd knifepH meterTemperature-controlled environment
Steps
- 1.
Parmigiano-Reggiano (Italy): Creates dense curd for long aging
- 2.
Camembert (France): Forms delicate curd for mold penetration
The Science
Primary Reaction
Proteolysis of κ-casein