Selection of the most effective kinetic model of lactase hydrolysis by immobilized Aspergillus niger and free β-galactosidase

The distribution of rennet activity between the cheese aging process and whey is not influenced by the association of enzymes with caseins

“…Calf rennet, which has been utilized for cheesemaking for a long time, consists of milk clotting enzymes. Commercial rennets, depending on the age and diet of the calf, may contain 45–80 % chymosin, an enzyme that breaks a specific bond in κ-CN, leading to the aggregation of CN micelles and the clotting of milk [ 2 , 3 ].…”