Effect of Stabilizing Solution on Specific Activity and Thermal Stability of Rennet Preparations

Abstract

Milk coagulation time is one of the main factors in cheese production as it affects both clot formation and final quality. To control this factor, milk producers apply solutions with a specific pH level as part of milk-converting enzyme preparations before the coagulation stage. This measure ensures a more complete transition of chymosin and pepsin into the solution, activates enzyme preparations, and solves the problem of poor-quality water. In this research, a stabilizing solution increased the milk-clotting activity of enzyme preparations and stabilized them against the thermal treatment during the milk coagulation stage of cheese production. Lower amount of enzyme introduced for milk coagulation purposes could reduce the cheese production costs.