| Type of Protein |
Enzyme |
| Protein name |
Chymosin B |
| Companies producing this protein |
|
| Function (dairy alternative, colorant, texture, taste...) |
Coagulation of milk (Barros et al., 2025)
|
| Target application (cheese, infant formula, meat...) |
Cheese making (Vallejo et al., 2012)
|
| Purity requirement/purification values |
Has been purified up to 98% (Fährenmark et al., 2002)
|
| Techno-functional properties |
Cleavage of κ-caseins in milk make for milk clotting (Chitpinityol & Crabbe, 1998)
|
| Nutritional properties |
No real nutritional properties itself, the main nutritional properties come from the coagulation of milk (see target application). |
| Advantages |
Chymosin specifically targets milk caseins and exhibits low proteolytic activity for other proteins, enabling high yields in cheese production (Barros et al., 2025).
|
| Challenges/risk factors |
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