The commercial enzyme most used in the production of cheeses is rennet of animal origin. Traditionally obtained from the stomach of lactating calves, the rennet presents high cost and production in limited quantities. Due to the scarcity of raw material, high price and growth of the world cheese production, there was an increase in the search for substitutes of this agent, without causing damage in the quality of the product.
The present technology allows the production of cheeses through the use of a microbial enzyme obtained by fermentation in the production of cheese plate, replacing the bovine rennet. The enzyme presents intense coagulant activity and low proteolytic activity, not compromising yield, aroma and flavor of the cheese.
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