Brief retrospectiveof applying and studying milk clottingenzymes

The history of application and investigation of the milk clotting enzymes has been considered. Information
is given about appearance of the first cheese making technologies, about ways of cheeses receiving and
application of the milk clotting ferments in antique times and in the middle age period. Brief chronology
of accumulation of new scientific knowledge about biochemical properties of milk and changes of general
ideas about structure and functions of the milk coagulating enzymes, physical−chemical characteristics
of caseins and mechanism of rennet coagulation of milk is given.

history, milk clotting enzymes, rennet, chymosin, pepsin, k−casein, vegetable coagulants, microbial coagulants, recombined chymosin