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3. Enzymatic milk coagulation
The dosage of coagulant, or more precisely the level of IMCU inoculated into the milk, depends on the choice of each cheese producer. This notion of dosage, along with the coagulation parameters, is crucial to the expected and desired product quality.
3.1 Mechanisms of enzymatic coagulation
The fundamental mechanisms of enzymatic coagulation are not yet fully understood. Our knowledge has improved thanks to the development of new equipment (enabling us, for example, to integrate the measurement of gel firmness organization speed) and, in parallel, to the work carried out on the understanding of proteins and, more specifically, the casein micelle (compare, for example, Schmidt's structural representation of 1980 and Holt's in 2003). One of the latest models...
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Enzymatic milk coagulation
Coagulating enzymes and technological impact
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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