Patrick Oconnell
Mozzarella cheese is made from milk solids (lactose, fat, and protein) and the leftover whey represents the water. The enzyme rennet causes the proteins to coagulate and change from liquid milk into a solid mozzarella cheese. The type of milk-clotting enzyme used plays a significant role in determining the physical properties of mozzarella cheese. For example, mozzarella cheese made with porcine pepsin has the greatest stretch, while cheese made with calf chymosin has the least stretch. Enzyme-modified cheese (EMC) is obtained by incubation of milk proteins and lipids with selected enzymes and microorganisms in a slurry system under controlled conditions. EMC variants of mozzarella cheese are commercially available.
| Characteristics | Values |
|---|---|
| Enzymes in mozzarella cheese | Calf chymosin, bovine pepsin, porcine pepsin, Mucor miehei protease, pregastric esterases, proteinases, peptidases, lipases, esterases |
| Enzyme-modified cheese (EMC) | Incubation of milk proteins and lipids with selected enzymes and microorganisms in a slurry system under controlled conditions |
| Main ingredients for EMC | Cheese curd, medium-aged cheeses, selected microorganisms and a blend of enzymes |
| Microorganisms and enzymes | Specific combinations can be exploited to yield flavours typical of mozzarella |
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What You'll Learn
- The type of milk-clotting enzyme used determines the physical properties of mozzarella cheese
- Calf chymosin, bovine pepsin, porcine pepsin, and Mucor miehei protease are all enzymes used in mozzarella
- Enzyme-modified cheese (EMC) is made by incubating milk proteins and lipids with enzymes and microorganisms
- The enzyme rennet causes milk proteins to coagulate and change from liquid milk into solid mozzarella cheese
- Enzymes can be used to create mozzarella cheese with a more intense flavour
The type of milk-clotting enzyme used determines the physical properties of mozzarella cheese
The type of milk-clotting enzyme used plays a significant role in determining the physical properties of mozzarella cheese. For example, cheese made with porcine pepsin has the greatest stretch, while cheese made with calf chymosin has the least stretch. The choice of enzyme also affects the melt of the cheese, with cheese made with calf chymosin increasing the most during the 28-day ripening period.
Enzyme-modified cheese (EMC) is obtained by incubating milk proteins and lipids with selected enzymes and microorganisms in a slurry system under controlled conditions. The main ingredients for EMC are cheese curd, medium-aged cheeses, selected microorganisms, and a blend of enzymes (proteinases, peptidases, lipases, and esterases). Specific combinations of microorganisms and enzymes can be used to create flavours typical of mozzarella cheese. The enzymes used in EMC production are mainly acidic and neutral proteinases of microbial origin, with lipase and esterase activities naturally associated or intentionally included.
Mozzarella cheese can also be made using direct acid and enzymes such as calf chymosin, bovine pepsin, porcine pepsin, or Mucor miehei protease. The physical properties of this type of mozzarella cheese are also affected by the choice of enzyme. For example, the melt of the cheese is affected by the choice of enzyme and increases significantly with time.
The enzyme rennet causes the proteins in milk to coagulate and change from liquid milk into solid mozzarella cheese. This process is essential in the production of mozzarella cheese, as it transforms the liquid milk into a solid form that can be consumed and enjoyed.
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Calf chymosin, bovine pepsin, porcine pepsin, and Mucor miehei protease are all enzymes used in mozzarella
Enzyme-modified cheese (EMC) is obtained by incubating milk proteins and lipids with selected enzymes and microorganisms in a slurry system under controlled conditions. The main ingredients for EMC are cheese curd, medium-aged cheeses, selected microorganisms, and a blend of enzymes (proteinases, peptidases, lipases, and esterases). Specific combinations of microorganisms and enzymes can be used to yield flavours typical of mozzarella cheese, among other varieties. The blending of enzymes with fresh curd and incubation at higher temperatures can result in cheese flavour intensities of up to 30 times that of the corresponding natural cheese.
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Enzyme-modified cheese (EMC) is made by incubating milk proteins and lipids with enzymes and microorganisms
Mozzarella cheese is made using milk-clotting enzymes, which play a significant role in determining the physical properties of the cheese. The type of enzyme used affects the stretch and melt of the cheese. For example, mozzarella made with porcine pepsin has the greatest stretch, while that made with calf chymosin has the least.
The enzyme rennet causes milk proteins to coagulate and change from liquid milk into solid mozzarella cheese.
EMC variants of mozzarella are commercially available, with cheese flavour intensities of up to 30 times that of the corresponding natural cheese.
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The enzyme rennet causes milk proteins to coagulate and change from liquid milk into solid mozzarella cheese
Rennet is not the only enzyme used in the production of mozzarella cheese. Other enzymes used include calf chymosin, bovine pepsin, porcine pepsin, and Mucor miehei protease. The type of milk-clotting enzyme used plays a significant role in determining the physical properties of direct acid mozzarella cheese. For example, cheese made with porcine pepsin has the greatest stretch, while cheese made with calf chymosin has the least stretch. The choice of enzyme also affects the melt of the cheese, with cheese made with calf chymosin increasing the most during the 28-day ripening period.
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Enzymes can be used to create mozzarella cheese with a more intense flavour
Mozzarella cheese can be made using calf chymosin, bovine pepsin, porcine pepsin, or Mucor miehei protease. The choice of enzyme affects the stretch, melt, cook colour, moisture, and pH of the cheese.
Enzyme-modified cheese (EMC) is obtained by incubating milk proteins and lipids with selected enzymes and microorganisms in a slurry system under controlled conditions. The main ingredients for EMC are cheese curd, medium-aged cheeses, selected microorganisms, and a blend of enzymes (proteinases, peptidases, lipases, and esterases). Specific combinations of microorganisms and enzymes can be exploited to yield flavours typical of mozzarella cheese.
The blending of enzymes (e.g. pregastric esterases, proteinases, peptidases) with fresh curd followed by incubation at higher temperatures can result in cheese flavour intensities of up to 30 times that of the corresponding natural cheese. EMC variants of mozzarella cheese are commercially available and offer a cost-effective alternative to natural cheese as a source of cheese flavour in products such as pasteurised processed cheeses and formulated foods.
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Frequently asked questions
The main enzyme in mozzarella cheese is rennet, which causes the proteins in milk to coagulate and change from liquid milk into a solid mozzarella cheese.
Other enzymes used in mozzarella cheese include calf chymosin, bovine pepsin, porcine pepsin, and Mucor miehei protease.
The type of milk-clotting enzyme used plays a significant role in determining the physical properties of direct acid mozzarella cheese, such as stretch, melt, cook colour, moisture, and pH.
EMC is obtained by incubation of milk proteins and lipids with selected enzymes and microorganisms in a slurry system under controlled conditions. The main ingredients for EMC are cheese curd, medium-aged cheeses, selected microorganisms, and a blend of enzymes (proteinases, peptidases, lipases, and esterases).
