Description
Production of chymosin and related proteases by microorganisms for cheese making.
Technical
Microorganisms such as Rhizopus oryzae, Aspergillus oryzae, and Bacillus subtilis ferment lactose-containing media at controlled pH and temperature to secrete chymosin or pepsin‑like proteases. The enzymes are then purified by ammonium sulfate precipitation, ion‑exchange chromatography, and spray‑drying to yield a commercial rennet product.
Science
Primary Reaction
Microbial fermentation producing proteolytic enzymes
Sensory Profile
Origin & History
Civilization
European and Asian cheese producers
Era
1950s
Region
Europe and Asia