Smart Computing- Book ISBN- 978-81-953658-1-4

Authors:- Parth Hirpara, V.D. Kele, Dhruvin Patel

Abstract :-Nowadays, the cheese market is growing larger as it shows a rising demand curve. Rennin is the most widely used proteolytic enzyme for cheese production which is extracted from the gastric mucous membrane of bovines. To meet rising demand with required quality attributes, the industry needs an efficient source of milk curdling enzyme which meets quality parameters, standards of industries as well as consumer satisfaction. There is a number of animal rennet substitutes available like vegetable rennet, microbial rennet, etc. but, these substitutes having some disadvantages mainly high proteolytic activity which leads to the bitter taste of the final product. The best alternative of animal rennet is Recombinant chymosin which is trending now. Recombinant chymosin is prepared with the help of genetic modification of microorganisms which ensures total control on production as well as quality attributes. E. coli used to purify recombinant chymosin, which was used to ensure suitability to manufacture Cheddar cheese and Colby cheese which shows non-significant differences between the yields of Colby cheese manufactured using calf rennet and recombinant chymosin. Recombinant chymosin which is produced by Kluyveromyceslactis and calf rennet which having 70% chymosin exhibited analogous thromboelastographic characteristics, and coagulate milk more quickly than calf rennet with 55% chymosin.

Keywords: - Cheese, Chymosin, Proteolytic Enzyme, Genetic Modification;.