Description
Microbial enzymes coagulate plant proteins to create dairy-free cheese analogs.
Technical
Fungal proteases (e.g., from Rhizomucor miehei) hydrolyze κ-casein-like structures in plant proteins, inducing micelle aggregation through calcium-dependent crosslinking.
Culinary Significance
Enables texture replication in vegan cheeses while avoiding animal-derived rennet.
Science
Primary Reaction
Enzymatic cleavage of peptide bonds in plant proteins
Parameters
Temperature
38°C optimal
30°C to 45°C range
Time
90 minutes
30 minutes – 3 hours
Equipment
pH meterWater bathCheese moldsThermometer