title: Immobilization of milk-clotting proteases.
abstract: Traditionally, cheese manufacturing is a batch process and current practice is to use a milk-clotting enzyme in a soluble form. Immobilization of proteases for milk coagulation has received renewed interest and potential applications have recently been reported. Use of immobilized proteases would permit renneting of milk as a continuous process. In addition, it should be possible to recover and re-use the enzyme for coagulation of further batches of milk. This review elaborates on the recent developments in the area of immobilized proteases and their application in cheese-making.
authors.affiliation: Department of Microbiology, College of Basic Sciences & Humanities, G.B. Pant University of Agriculture & Technology, Pantnagar-263 145, Nainital, Uttar Pradesh, India.
authors.forename: S K
authors.initials: SK
authors.lastname: Garg
authors.forename: B N
authors.initials: BN
authors.lastname: Johri