How a special calf stomach enzyme helps make cheese
Protein engineering of chymosin and expression in Trichoderma reesei.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Practical Takeaways
Understand that traditional cheese-making relies on a highly specific biological mechanism that can now be replicated using engineered microbes.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Practical Takeaways
Understand that traditional cheese-making relies on a highly specific biological mechanism that can now be replicated using engineered microbes.
Publication
Journal
Biochemical Society transactions
Year
1991
Authors
J. Pitts, D. Quinn, J. Uusitalo, M. Penttilä
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Claims (3)
For thousands of years, the key ingredient that turns milk into cheese has come from the stomachs of baby calves.
Chymosin is a special enzyme found in baby calves' stomachs that helps curdle milk, and it has strong chemical links that might help it keep its shape and do its job well.
The enzyme in cheese-making cuts a very specific spot in milk protein to make it curdle, and that precise cut is what helps turn milk into cheese.