Enzymes+in+Cheese

Enzyme is protein in biological term. Enzyme is produced by all living organism. This speeds up all the chemical reactions in living organisms, thus it acts as //catalyst//. This enzyme does not react with normal molecules, it only reacts with the specific molecules called //substrates//. This enzyme is commercial because it is very significant to produce many products, and one of them is cheese.
 * Introduction**

Cheese is made by //coagulation// of milk. When this coagulation gives curd, the curd becomes cheese. This curd can be made by using different kinds of salts, acids and enzymes, and these uses lead to different tastes of cheese. However, using enzymes is the most preferred way to get curd from the coagulation. This kind of enzymes is produced from animal, vegetable and fungal sources. These enzymes are called “//rennet//.” This enzyme cleaves the milk protein called “//Kappa-Casein//” (this protein keeps milk in liquid from), which are substrates that lead to the curd formation from milk. There is another enzyme, called //proteases,// which is made by mutual relationship between coagulation of milk and molecules in milk. This enzyme acts like rennet.
 * Type of enzymes in cheese production**

> **Enzyme Origin:** Natural extract of animal rennet
 * **Range Trademark:** Danisco Rennet
 * **Available From Available From:** Concentrated, Liquid, Powder
 * **Functionality Functionality:** Break Kappa Casein
 * **Customer Benefit:** Milk Clotting

In the process of making cheese, enzyme is essentially added to breakdown the milk protein, Kappa-Casein. After the Kappa-Casein is broken by either rennet enzyme or proteases, it loses its liquid form, and starts to coagulate. Therefore, enzymes are important to produce cheese. The enzymes in milk make cheese taste better while the milk coagulates. Because of this fact, people use enzymes when they make cheese. Moreover, as enzyme is a catalyst, it also increases speed of making coagulation in the milk. Therefore, it is easier to get curd from milk when enzymes are used.
 * A brief description of the process/ application of the enzyme in cheese**
 * Reasons for use of the enzyme and advantages to its use and any other information you think relevant.**

http://www.ifanca.org/newsletter/2005_06.htm http://www.wholefoods.com/healthinfo/rennet.html http://www.danisco.com/cms/connect/corporate/products%20and%20services/product%20range/enzymes/dairy%20enzymes/dairy_enzymes_en.htm
 * Source that are used**

by JungMin Ko