2. Coagulants for cheese processing
2.1 Different types of coagulants
To date, coagulants used in cheese-making have three origins: animal, vegetable and microbial (within the so-called microbial origin, a distinction must be made between purely fermentative coagulants from a fungus, and coagulants produced by a host micro-organism in which a DNA modification enables enzyme production: fermentative chymosin or FPC).
SCROLL TO TOPAnimal coagulants are produced by maceration of ruminant or monogastric stomachs. The main...
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Coagulants for cheese processing
Enzymatic milk coagulation
Bibliography
Standards and norms
- - IDF Standard 157A:1997 -
- - IDF standard 157:2007 -
- - IDF standard 176:2002 -
- - IDF standard 199:2006 -
Official French method, published in the JORF (Journal Officiel de la République Française) by decree of January 20, 1981, for determining the quantitative and qualitative content of bovine chymosin and pepsin.
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Regulations
Decree of March 25, 1924 art. 24, modified by decree no. 69-475 of May 14, 1969 definishes the different types of animal rennet and derivatives, their composition in chymosin and pepsin.
Arrêté du 5 septembre 1989 relatif à l'emploi de préparations enzymatiques dans la fabrication de certaines denrées et boissons destinées à l'alimentation humaine. This decree concerns in particular...
Directory
Non-exhaustive list of the world's leading suppliers/producers of enzymatic coagulants
Laboratoires Abia, founded in 1872, based in Meursault, France : http://www.laboratoires-abia.com
Chr Hansen, founded in 1874, based in Horsholm, Denmark: http://www.chr-hansen.com
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