What You Need to Know
Fungal proteases (e.g., from Rhizomucor miehei) hydrolyze κ-casein-like structures in plant proteins, inducing micelle aggregation through calcium-dependent crosslinking.
Enables texture replication in vegan cheeses while avoiding animal-derived rennet.
Key Parameters
Temperature
38°C
30°C - 45°C
Time
90 minutes
30 minutes - 3 hours
Equipment
pH meterWater bathCheese moldsThermometer
Steps
- 1.
Almond Feta (Mediterranean-inspired): Creates crumbly texture resembling sheep's milk feta
- 2.
Cashew Camembert (French-inspired): Enables surface-ripened bloom rind development
The Science
Primary Reaction
Enzymatic cleavage of peptide bonds in plant proteins