Advances in research on calf rennet substitutes and their effects on cheese quality. (November 2021)

• Record Type: Journal Article
• Authors: Liu, Xiaofeng; Wu, Yuanfeng; Guan, Rongfa; Jia, Guochao; Ma, YuChen; Zhang, Yao
• Is Part Of: Food research international. Volume 149(2021)
• Publication Date: 2021-11
• Subjects: Milk-clotting enzyme -- Calf rennet substitutes -- Molecular modification -- Functional peptides -- Cheese quality; MCEs milk-clotting enzymes -- MCE milk-clotting enzyme -- α-CN α-casein -- β-CN β-casein -- κ-CN κ-casein -- MCA milk-clotting activity -- PA proteolytic activity -- FPC fermented milk-clotting enzyme -- E. coli Escherichia coli -- SPs serine proteases -- Aps aspartic proteases -- CPs cysteine proteases -- TPs threonine proteases -- MPs metalloproteinases -- PMSF phenylmethylsulfonyl fluoride -- DTT dithiothreitol -- EDTA ethylene diamine tetraacetic acid -- TCA trichloroacetic acid -- PTA phosphotungstic acid; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110704
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: The sources and types of calf rennet substitutes were comprehensively summarized. The advantages and disadvantages of different calf rennet substitutes were discussed. Characteristics and modification of microbial milk-clotting enzymes were elaborated. The influence of calf rennet substitutes on cheese quality was summarized. Future perspective and challenges of calf rennet substitutes were proposed. Abstract: Milk coagulation is an important step in cheese production, and milk-clotting enzymes (MCEs) play a major role in this process. Calf rennet is the most widely used MCE in the cheese industry. The use of calf rennet substitutes is becoming necessary due to the limited availability of calf rennet and the increase in cheese consumption. The objective of this review is to summarize the latest findings on calf rennet substitutes (animal MCEs, plant-derived MCEs, recombinant MCEs and microbial MCEs) and their application in cheese production. Special emphasis has been placed on aspects of the effects of these substitutes on hydrolysis, functional peptides, cheese variety and cheese yield. The advantages and disadvantages of different calf rennet substitutes are discussed, in which microbial MCEs have the advantages of less expensive production, greater biochemical diversity, easier genetic modification, etc. In particular, some of these MCEs have suitable characteristics for cheese production and are considered to be the most potential calf rennet substitutes. Moreover, challenges and future perspectives are presented to provide inspiration for the development of excellent calf rennet substitutes.