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ENZYME IN CHEESE PRODUCTION

There are 8 steps in cheese making, starting with the best milk there is:

Step 1 - Milk Intake

Before the cheesemaking process begins, incoming milk is first tested for qalit! and

 prit!"

Step # -

Standardi$ation

 %e&t, the milk is

weighed, heat

treated or

 pasteri$ed to

ensre prodctsafet! and

niformit!"

Step ' - Starter (ltre ) (oaglant

Starter cltres, or good bacteria, are added to

start the cheesemaking process" The! help

determine the ltimate fla*or and te&tre of the

cheese" %e&t, a milk-clotting en$!me called

rennet is added to coaglate the milk, forming a

cstard-like mass"

Step + - (tting

Step - Stirring, eating ) .raining

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Step / - (rd

Transformation

Step 0 - ressing

Step 8 - (ring

In step ': 2ennet is a comple& of enzymes

 prodced in mammal stomachs which is sed in the prodction of most cheeses"

Chymosin, its ke! component, is a protease enzyme that crdles the casein in milk"

It can be sed to separate milk into solid crds sed for cheesemaking and liqid

whe!" In addition to ch!mosin, rennet contains other important en$!mes in it sch as

pepsin and a lipase.

Milk is abot 8/3 water bt also contains fat, carboh!drate 4mainl! lactose5, proteins

4casein and whe!5, minerals and *itamins" Milk is an emlsion of fat globles and a

sspension of casein micelles" These are sspended in the liqid phase of milk that

contains dissol*ed lactose, whe! proteins and some minerals"

The ch!mosin in rennet breaks down the kappa casein on the srface of the micelles

changing them from being h!drophilic to h!drophobic" This cases them to aggregate

together, trapping fat and water molecles in the de*eloping crd" 6rther processing

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of the crd helps remo*e more water and compress the crd to form a solid cheese"