Cheddar cheesemaking with recombinant calf chymosin synthesized in Escherichia coli

Abstract

The cheesemaking properties of recombinant chymosin from Escherichia coli were compared with those of standard rennet in parallel trials with three single strain starters. For each pair of cheeses the cheesemaking characteristics, recoveries of milk solids in the curds and compositions were similar. The rates and types of proteolysis and texture development during ripening between cheeses made with the two coagulants were not significantly different.

The purification of eukaryotic polypeptides synthesized in Escherichia coli

“…Examples include immunoglobulins (Boss et al, 1984;Cabilly et al, 1984), IL-2 (Liang et al, 1985;Malkovsky et al, 1985), bovine, chicken and salmon growth hormones (George et al, 1985;Gill et al, 1985;Sekine et al, 1985), prochymosin (Green et al, 1985) and urokinase (Winkler et al, 1985). However, with few exceptions (Boss et al, 1984;Cabilly et al, 1984;Marston et al, 1984), quantification of the efficiency with which the proteins are refolded is not provided.…”

The Influence of Biotechnological Developments on Cheese Manufacture

“…Cheddar cheesemaking trials on recombinant calf chymosin expressed in E. coli (Green et al, 1985), Kluyveromyces sp. (Bines, Young and Law, 1989) and Aspergillus sp.…”

Calf rennet production and its performance optimization

“…Rennet is a complex of enzymes produced in any mammalian stomach. It contains many enzymes, including a proteolytic enzyme (protease) that coagulates the milk, causing it to separate into solids (curds) and liquid (whey) (Green et al, 1985). Short chain of free fatty acids produced by lipolytic enzymes contained in rennet extracted from a crude abomasum of mammals attribute to characteristic flavor of cheese (Moghaddam et al, 2008, Sengul et al, 2014.…”

“…functioan properties during cheese ripening, where the texture, sensory and organoleptic characteristics are developed (Katarzyna et al, 2017). Rennet is an extract from the fourth stomach (abomasum or rennet-bag) of ruminant animals, principally calves, with the capability of clotting milk by enzymatic action (Green 1985). The stomachs of lambs, kids, pigs and hares have been used to extract rennet but the principal species used is calf (National Dairy Council, 1992).…”