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1. Definition and background
A long history
Any cheese-maker will tell you that knowledge of cheese-making technology is an accumulation of an understanding of accidents.
It's interesting to imagine that 7,000 years BC (perhaps 12,000 years, according to recent discoveries), the beginnings of the farming and dairy civilization were succeeded by the cheese-making civilization, thanks to an accident. One day, supposedly in Mesopotamia, the first man to become a cheesemaker was carrying milk in a ruminant bladder used as a sack, which gelled under the effect of time and heat. The scientist could have explained to him a little later that the abomasum, a veritable stomach, naturally contains two types of enzymes, chymosin (from the Greek khumós, meaning juice or mood) and pepsin (from the Greek pepsis, meaning to digest),...
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Definition and background
Coagulants for cheese processing
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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