Application of Enzymes in Dairy Processing Industry: A Review

Kumar, Akash; Jangra, Aarzoo; Pramanik, Jhilam

doi:10.2174/1573401318666220204093121

Cited by 1 publication

(1 citation statement)

References 16 publications

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“…The coagulation of casein, being the main technological stage in the production of cheese, cottage cheese, casein, and some other dairy products, is mainly caused by rennet or its substitutes. At present, microbial chymosin, beef chymosin, and various mixtures of chymosin with pepsin in different ratios, as well as beef pepsin, are used [10,29,30,[48][49][50]. Given the current knowledge of biotechnology, enzymes are fairly well understood and predictable, especially in comparison to milk, the substrate of the rennet clotting process.…”

Section: The Effect Of Enzyme Preparations On the Milk Protein Clustermentioning

confidence: 99%

Effect of CSN3 Gene Polymorphism on the Formation of Milk Gels Induced by Physical, Chemical, and Biotechnological Factors

Кручинин

Илларионова

Galstyan

et al. 2023

Foods

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During the last decade, research into genetic markers in the casein gene cluster has been actively introduced in cattle breeding programs. A special interest has been paid to the polymorphism of the CSN3 gene, responsible for the expression of the k-casein, playing a key role in protein coagulation, interaction with whey proteins, stabilization, and aggregation of casein micelles. This paper aimed to determine the effect of CSN3 genetic polymorphism on acid; rennet; acid–rennet; heat- and acid-induced as well as heat- and calcium-induced coagulation in skimmed milk; and protein-standardized milk systems (UF, NF, RO, VE). The influence of polymorphic variants of the CSN3 gene on the coagulation ability of milk proteins was assessed by the particle size of casein micelles, protein retention factor in the clot, and coagulation ability (duration of induction period, mass coagulation period, dynamic viscosity in gel point). The correlation between CSN3 gene polymorphism and protein coagulation was revealed. Milk systems obtained from CSN3 BB milk were found to have the shortest duration of coagulation, formation of better gel strength values, and increased yield compared to CSN3 AA. This study will improve the efficiency of milk processing and optimize the technology of dairy product production.

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