ReviewFoods (Basel, Switzerland)2022
Plant Milk-Clotting Enzymes for Cheesemaking.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 76 citations in OpenAlex.
- Role of Cardoon (Foods (Basel, Switzerland) · 2026Review
- Heterologous Production of Cyprosin B in Nicotiana benthamiana: Unveiling the Role of the Plant-Specific Insert Domain in Protein Function and Subcellular Localisation.Plant biotechnology journal · 2026Article
- An Overview of West African Traditional Soft Cheese: Processing, Safety, and Quality Characteristics.Comprehensive reviews in food science and food safety · 2025Review
- Identification of nanaomycin A and its analogs by a newly established screening method for functional inhibitors of the type IX secretion system in Porphyromonas gingivalis.The Journal of antibiotics · 2025Article
- Goat Cheese Produced with Sunflower (Foods (Basel, Switzerland) · 2024Article
- Morphological and Genomic Differences in the Italian Populations ofPlants (Basel, Switzerland) · 2024Article
- Role of Clay Substrate Molecular Interactions in Some Dairy Technology Applications.International journal of molecular sciences · 2024Review
- Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Foods (Basel, Switzerland) · 2023Review
- Bioengineered Enzymes and Precision Fermentation in the Food Industry.International journal of molecular sciences · 2023Review
- Technological Characterization of Lactic Acid Bacteria Strains for Potential Use in Cheese Manufacture.Foods (Basel, Switzerland) · 2023Article
- An Easy and Cheap Kiwi-Based Preparation as Vegetable Milk Coagulant: Preliminary Study at the Laboratory Scale.Foods (Basel, Switzerland) · 2022Article
- Oilseed Extracts from Local Markets as Promising Coagulant Agents for Milk from Various Mammalian Species.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The reduced availability and the increasing prices of calf rennet, coupled to the growing global demand of cheese has led, worldwide, to explore alternative clotting enzymes, capable to replace traditional rennet, during the cheesemaking. In addition, religious factors and others related to the vegetarianism of some consumers, have led to alternative rennet substitutes. Nowadays, several plant-derived milk-clotting enzymes are available for cheesemaking technology. Many efforts have also been made to compare their effects on rheological and sensory properties of cheese to those arising from animal rennet. However, vegetable clotting enzymes are still partially suitable for cheesemaking, due to excessive proteolytic activity, which contribute to bitter flavor development. This review provides a literature overview of the most used vegetable clotting enzymes in cheese technology, classified according to their protease class. Finally, clotting and proteolytic activities are discussed in relation to their application on the different cheesemaking products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.