Brief retrospective of applicationand studying of the milk coagulatingenzymes

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