MILK COAGULANTS

Coagulation of milk is a fundamental process in cheesemaking and coagu lating enzymes have been utilised for centuries in cheese manufacture. Traditionally, enzyme coagulants were derived from animal sources, pr incipally calf stomachs, although coagulants produced from a range of plant species also appear to have been used for nearly as long. In mor e recent times an inadequate and decreasing supply of calf coagulant s timulated interest in alternative milk-clotting systems. Consequently a range of substitute milk clotting enzymes from other animals, plants and microbial sources have been developed together with biotechnologi cally derived coagulants. However under cheese manufacturing condition s the performance of each coagulant will vary slightly and directly af fect cheese quality. In this article various coagulants are assessed a nd aspects of their use in cheesemaking examined.