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6. Conclusion
Milk coagulation has a very long history, which continues not only with technological innovation linked to the development of new coagulants, but also with the development of new measuring tools.
There are many types of coagulating enzymes on the market today, to suit all types of cheese, whether artisanal or industrial.
These coagulants also meet very specific technological requirements: cheese yield, whey quality and cheese functionality.
Our understanding of coagulation mechanisms continues to grow, with the development of new on-line and off-line measuring tools. These measurements open up a new way of thinking about the cheese-making process, with coagulation becoming a controlled stage rather than a sudden and variable one.
This approach needs to be reasoned according to the type of...
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Conclusion
Notations and acronyms
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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