Current market trends of milk-coagulating enzyme preparations

The best milk-clotting enzyme preparation (MEP) for cheese production is considered to be chymosin obtained from the stomachs of calves. Because of the inability to meet the growing demand of cheese producers for MEP, various substitutes for chymosin of microbial and genetically engineered origins have been created. The data on the technological properties of the MEP on the Russian market, as well as on the domestic production and import of the MEP in the Russian Federation were systematized, including source of origin, form of presentation, and MEP manufacturing enterprise. In Russia only MEP of animal origin - calf rennet (calf chymosin), as well as pepsins combined MEP and pure preparations of pepsins (bovine and chicken) are produced. Preparations of microbial and genetically engineered origin predominate in the world production of MEP. The main share of the MEP of microbial origin is isolated from the producer - the microscopic fungus Rhizomucor miehei. Among the milk-clotting enzyme preparations obtained by genetic engineering, the most common is the recombined calf chymosin. A preparation of recombined chymosin of a camel possessing high specific milk-clotting activity has appeared in the market recently.

milk-clotting enzyme preparations