Advanced search
Publication Cover
International Journal of Food Properties Volume 20, 2017 - Issue sup1
Submit an article Journal homepage
12,889
Views
70
CrossRef citations to date
0
Altmetric
Reviews

Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review

Amal Ben AmiraGembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Gembloux, Belgium;National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Sfax, TunisiaCorrespondence[email protected]
View further author information
,
Souhail BesbesNational Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Sfax, TunisiaView further author information
,
Hamadi AttiaNational Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Sfax, TunisiaView further author information
&
Christophe BleckerGembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Gembloux, BelgiumView further author information
Pages S76-S93 | Received 03 Oct 2016, Accepted 30 Jan 2017, Published online: 25 Apr 2017

Citations (70)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (2)

Ariestya Arlene Arbita & Jian Zhao. (2023) Milk clotting enzymes from marine resources and their role in cheese-making: A mini review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-12.
Read now
Alexsandra Nascimento Ferreira, Antônio Thomás Da Silva, Josiel Santos do Nascimento, Cledson Barros de Souza, Monizy da Costa Silva, Luciano Aparecido Meireles Grillo, José Maria Rodrigues da Luz & Hugo Juarez Vieira Pereira. (2023) Production, characterization, and application of a new chymotrypsin-like protease from Pycnoporus sanguineus. Biocatalysis and Biotransformation 0:0, pages 1-10.
Read now

Articles from other publishers (68)

Vasuki Aluru & Bindhu Omana Sukumaran. (2024) Ethanol-salt based two-phase partitioning for concentration of milk clotting proteases from Sweet Indrajao (Wrightia tinctoria R. Br.) fruit. Process Biochemistry 136, pages 119-127.
Crossref
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim & Anis Shobirin Meor Hussin. (2024) Exploring the applications of plant-based coagulants in cheese production: A review. International Dairy Journal 148, pages 105792.
Crossref
Maria Fresno, Anastasio Argüello, Alexandr Torres, Noemí Castro, Sergio Álvarez & Lucia Sepe. (2023) Invited review. Milk clotting enzymes: A transcendental decision in goat´s milk cheese quality. Small Ruminant Research 229, pages 107147.
Crossref
Fabrizio Domenico Nicosia, Alessandra Pino, Amanda Vaccalluzzo, Vinícius Rodrigues Arruda Pinto, Andressa Fusieger, Rosita La Cava, Cinzia Caggia, Cinzia Randazzo & Antonio Fernandes de Carvalho. (2023) Lactococcus lactis subsp. lactis bv. diacetylactis Q5C6 strain as debittering adjunct culture for vegetable clotted cheese. Food Bioscience 56, pages 103284.
Crossref
Florencia R Tito, Alfonso Pepe, Claudia V Tonón, Gustavo R Daleo & María G Guevara. (2023) Optimization of caseinolytic and coagulating activities of Solanum tuberosum rennets for cheese making. Journal of the Science of Food and Agriculture 103:14, pages 6947-6957.
Crossref
Filipa Mandim, Celestino Santos-Buelga, Isabel C.F.R. Ferreira, Spyridon A. Petropoulos & Lillian Barros. (2023) The wide spectrum of industrial applications for cultivated cardoon (Cynara cardunculus L. var. Altilis DC.): A review. Food Chemistry 423, pages 136275.
Crossref
Michael Steven Bravo Bolívar, Federica Pasini, Silvia Marzocchi, Cesare Ravagli & Paola Tedeschi. (2023) Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review. Foods 12:16, pages 3032.
Crossref
Idalia Osuna-Ruíz, Reyna Tiznado-Garzón, Jesús Aarón Salazar-Leyva, María de Lourdes García-Magaña, Israel Benítez-García, Jesús Martín Moreno-Hernández, Isaura Bañuelos-Vargas, Crisantema Hernández & Emmanuel Martínez-Montaño. (2023) Milk-Clotting and Proteolytic Properties of a Partially Purified Pepsin from Yellowfin Tuna (Thunnus albacares) and its Potential for Cheesemaking. Food and Bioprocess Technology 16:8, pages 1769-1780.
Crossref
Ian B. Powell. 2023. Handbook of Cheese Chemistry. Handbook of Cheese Chemistry 8 47 .
Mahsa Karimpour Sohreghe, Afshin Javadi, Shahin Zomorodi & Navideh Anarjan. (2023) The effect of quinoa germ on the quality properties of fresh whey‐less cheese made by ginger ( Zingiber officinale ) extract as a coagulant . International Journal of Dairy Technology.
Crossref
Mahmoud Abd El-Aziz, Heba H. Salama & Rehab S. Sayed. (2023) Plant extracts and essential oils in the dairy industry: A review. Foods and Raw Materials, pages 321-337.
Crossref
Réka Dobozi, Zoltán Péter Jákói, József Csanádi & Sándor Beszédes. (2023) Investigating the Acid- and Enzyme-Induced Coagulation of Raw Milk Using Dielectric and Rheological Measurements. Applied Sciences 13:10, pages 6185.
Crossref
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya & E. G. Ovchinnikova. (2023) Influence of different milk-clotting enzymes on the process of producing semihard cheeses. Food systems 6:1, pages 103-116.
Crossref
O. V. Lepilkina & A. I. Grigorieva. (2023) Enzymatic proteolysis during the conversion of milk into cheese. Food systems 6:1, pages 36-45.
Crossref
Helena Araújo-Rodrigues, António P. L. Martins, Freni K. Tavaria, João Dias, Maria Teresa Santos, Nuno Alvarenga & Manuela E. Pintado. (2023) Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture. Foods 12:4, pages 701.
Crossref
Usman Mir KHAN, Rana Muhammad AADIL, Muhammad Asim SHABBIR, Muhammad SHAHID & Eric Andrew DECKER. (2023) Interpreting the production, characterization and antioxidant potential of plant proteases. Food Science and Technology 43.
Crossref
Essam Hebishy, Jessika Gonçalves dos Santos Aguilar, Luma Rossi Ribeiro, Genaro Gustavo Amador-Espejo & Antonio-Jose Trujillo. 2023. Effect of High-Pressure Technologies on Enzymes. Effect of High-Pressure Technologies on Enzymes 195 240 .
Hasitha Priyashantha, C. S. Ranadheera, Tharindu R. L. Senadheera, H. T. M. Hettiarachchi, Shishanthi Jayarathna & Janak K. Vidanarachchi. 2023. Fig (Ficus carica): Production, Processing, and Properties. Fig (Ficus carica): Production, Processing, and Properties 745 763 .
Carolina Nájera-Domínguez, Néstor Gutiérrez-Méndez, Diego E. Carballo-Carballo, María Rosario Peralta-Pérez, Blanca Sánchez-Ramírez, Guadalupe Virginia Nevarez-Moorillón, Armando Quintero-Ramos, Antonio García-Triana & Efren Delgado. (2022) Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles. International Journal of Food Science 2022, pages 1-12.
Crossref
Maria Kazou & Effie Tsakalidou. 2022. Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture. Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture 149 159 .
Roberta Foligni, Cinzia Mannozzi, Massimiliano Gasparrini, Nadia Raffaelli, Federica Zamporlini, Luis Tejada, Cindy Bande-De León, Roberto Orsini, Pamela Manzi, Maria Gabriella Di Costanzo, Mena Ritota, Lucia Aquilanti & Massimo Mozzon. (2022) Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking. Food Research International 158, pages 111592.
Crossref
Fabrizio Domenico Nicosia, Ivana Puglisi, Alessandra Pino, Andrea Baglieri, Rosita La Cava, Cinzia Caggia, Antonio Fernandes de Carvalho & Cinzia Lucia Randazzo. (2022) An Easy and Cheap Kiwi-Based Preparation as Vegetable Milk Coagulant: Preliminary Study at the Laboratory Scale. Foods 11:15, pages 2255.
Crossref
Emilia Caputo, Carlos Alberto Meinardi & Luigi Mandrich. (2022) Exogenous Enzymes in Cheese Making: An Overview. Current Nutrition & Food Science 18:5, pages 487-497.
Crossref
Akash Kumar, Aarzoo Jangra & Jhilam Pramanik. (2022) Application of Enzymes in Dairy Processing Industry: A Review. Current Nutrition & Food Science 18:5, pages 428-431.
Crossref
Filipa Mandim, Spyridon A. Petropoulos, Celestino Santos-Buelga, Isabel C.F.R. Ferreira & Lillian Barros. (2022) Chemical composition of cardoon (Cynara cardunculus L. var. altilis) petioles as affected by plant growth stage. Food Research International 156, pages 111330.
Crossref
Ling Li, Hongjie Chen, Xin Lü, Jinyan Gong & Gongnian Xiao. (2022) Effects of papain concentration, coagulation temperature, and coagulation time on the properties of model soft cheese during ripening. LWT 161, pages 113404.
Crossref
Tanveer Bilal Pirzadah, Bisma Malik, Rouf Ahmad Bhat & Khalid Rehman HakeemDeepika Kathuria & Sumit S. Chourasiya. 2022. Bioresource Technology. Bioresource Technology 57 92 .
Amin Mahdian Dehkordi, Mahmoud Rezazadeh Bari, Ghobad Babaie & Saber Amiri. (2021) Application of actinidin as coagulants to produce Iranian white brined cheese: investigating the technological, textural, and sensorial properties. Journal of Food Measurement and Characterization 16:2, pages 957-963.
Crossref
Fabrizio Domenico Nicosia, Ivana Puglisi, Alessandra Pino, Cinzia Caggia & Cinzia Lucia Randazzo. (2022) Plant Milk-Clotting Enzymes for Cheesemaking. Foods 11:6, pages 871.
Crossref
Fabijan Oštarić, Neven Antunac, Vlatka Cubric-Curik, Ino Curik, Slaven Jurić, Snježana Kazazić, Marta Kiš, Marko Vinceković, Nevijo Zdolec, Jasminka Špoljarić & Nataša Mikulec. (2022) Challenging Sustainable and Innovative Technologies in Cheese Production: A Review. Processes 10:3, pages 529.
Crossref
Alia Bouazizi, Imène Felfoul, Hamadi Attia & Romdhane Karoui. (2022) Characterization of nettle leaves (Urtica dioica) as a novel source of protease for clotting dromedary milk by non-destructive methods. Colloids and Surfaces B: Biointerfaces 211, pages 112312.
Crossref
Franco David Troncoso, Daniel Alberto Sánchez & María Luján Ferreira. (2022) Production of Plant Proteases and New Biotechnological Applications: An Updated Review. ChemistryOpen 11:3.
Crossref
Paolo D'Incecco, Johannes A. Hogenboom, Veronica Rosi, Giovanni Cabassi & Luisa Pellegrino. (2022) Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheeses. Food Chemistry 370, pages 131043.
Crossref
Luís R. Silva, Telma A. Jacinto & Paula Coutinho. (2022) Bioactive Compounds from Cardoon as Health Promoters in Metabolic Disorders. Foods 11:3, pages 336.
Crossref
Rohan Samir Kumar Sachan & Arun Karnwal. 2022. Advances in Dairy Microbial Products. Advances in Dairy Microbial Products 191 208 .
Mahmoud Aminlari. 2022. Biodegradable Polymer-Based Food Packaging. Biodegradable Polymer-Based Food Packaging 41 80 .
Mahmoud Aminlari. 2022. Novel Food Grade Enzymes. Novel Food Grade Enzymes 17 63 .
Ricardo Gómez-García, Débora A. Campos, Cristóbal N. Aguilar, Ana R. Madureira & Manuela Pintado. (2021) Valorisation of food agro-industrial by-products: From the past to the present and perspectives. Journal of Environmental Management 299, pages 113571.
Crossref
Gabriela Fernanda Rocha, Juliana Cotabarren, Walter David Obregón, Graciela Fernández, Adriana Mabel Rosso & Mónica Graciela Parisi. (2021) Milk-clotting and hydrolytic activities of an aspartic protease from Salpichroa origanifolia fruits on individual caseins. International Journal of Biological Macromolecules 192, pages 931-938.
Crossref
Pablo Torres-Frenzel, Timothy A. DeMarsh & Samuel D. Alcaine. (2021) Investigation of the surface-application of lactose oxidase to fresh mozzarella cheese as a potential means of inhibiting blue discoloration. Food Control 130, pages 108289.
Crossref
Filipa Mandim, Spyridon A. Petropoulos, Maria Inês Dias, José Pinela, Marina Kostić, Marina Soković, Celestino Santos-Buelga, Isabel C. F. R. Ferreira & Lillian Barros. (2021) Phenolic Composition and Biological Properties of Cynara cardunculus L. var. altilis Petioles: Influence of the Maturity Stage. Antioxidants 10:12, pages 1907.
Crossref
Magdalena Polak-Berecka, Magdalena Michalak-Tomczyk, Katarzyna Skrzypczak, Katarzyna Michalak, Kamila Rachwał & Adam Waśko. (2021) Potential Biological Activities of Peptides Generated during Casein Proteolysis by Curly Kale (Brassica oleracea L. var. sabellica L.) Leaf Extract: An In Silico Preliminary Study. Foods 10:11, pages 2877.
Crossref
Xiaofeng Liu, Yuanfeng Wu, Rongfa Guan, Guochao Jia, YuChen Ma & Yao Zhang. (2021) Advances in research on calf rennet substitutes and their effects on cheese quality. Food Research International 149, pages 110704.
Crossref
Usman Mir Khan, Aysha Sameen, Rana Muhammad Aadil, Muhammad Shahid, Serap Sezen, Ali Zarrabi, Betul Ozdemir, Mustafa Sevindik, Dilara Nur Kaplan, Zeliha Selamoglu, Alibek Ydyrys, T. Anitha, Manoj Kumar, Javad Sharifi-Rad & Monica Butnariu. (2021) Citrus Genus and Its Waste Utilization: A Review on Health-Promoting Activities and Industrial Application. Evidence-Based Complementary and Alternative Medicine 2021, pages 1-17.
Crossref
Brenna T. Flynn, Sarah M. Kozak, Marie R. Lawton & Samuel D. Alcaine. (2021) Lactose oxidase: An enzymatic approach to inhibit Listeria monocytogenes in milk. Journal of Dairy Science 104:10, pages 10594-10608.
Crossref
Ricardo Gómez-García, Débora A. Campos, Cristóbal N. Aguilar, Ana R. Madureira & Manuela Pintado. (2021) Biological protein precipitation: A green process for the extraction of cucumisin from melon (Cucumis melo L. inodorus) by-products. Food Hydrocolloids 116, pages 106650.
Crossref
Mustapha Mbye, Huda Mohamed, Abdul Raziq & Afaf Kamal-Eldin. (2021) The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses. Scientific Reports 11:1.
Crossref
Fanqiang Meng, Haizhen Zhao, Fengxia Lu, Xiaomei Bie, Zhaoxin Lu & Yingjian Lu. (2021) Novel Bacillus Milk-Clotting Enzyme Produces Diverse Functional Peptides in Semihard Cheese . Journal of Agricultural and Food Chemistry 69:9, pages 2784-2792.
Crossref
Imen Fguiri, Moufida Atigui, Amel Sboui, Arroum Samira, Chayma Marzougui, Mohamed Dbara, Mohamed Hammadi & Touhami Khorchani. (2021) Camel Milk-Clotting Using Plant Extracts as a Substitute to Commercial Rennet. Journal of Chemistry 2021, pages 1-8.
Crossref
Belén García‐Gómez, Mª Lourdes Vázquez‐Odériz, Nieves Muñoz‐Ferreiro, Mª Ángeles Romero‐Rodríguez & Manuel Vázquez. (2020) Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties. International Journal of Dairy Technology 74:1, pages 202-214.
Crossref
Lauren E-A Eyssen, James Philip Dean Goldring & Theresa Helen Taillefer Coetzer. 2021. Three Phase Partitioning. Three Phase Partitioning 133 154 .
Jaya Vejayan, Amira Alia Zulki, Rupbansraaj Bathmanath & Halijah Ibrahim. (2020) Enzymic Milk Clotting Activities of Metalloproteinase Kistomin. Journal of Biological Sciences 20:4, pages 138-146.
Crossref
Abhiraman Kumar & Soumya Sasmal. (2020) Rheological and physico-chemical properties of milk gel using isolate of pumpkin (Cucurbita moschata) seeds: A new source of milk clotting peptidase. Food Hydrocolloids 106, pages 105866.
Crossref
Bethelhem Abebe & Shimelis Emire. (2020) Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant . Food Science & Nutrition 8:9, pages 4831-4842.
Crossref
C.L. Manuelian, C. Boselli, V. Vigolo, G. Giangolini & M. De Marchi. (2020) Effects of animal versus vegetal rennet on milk coagulation traits in Mediterranean buffalo bulk milk. Journal of Dairy Science 103:6, pages 4958-4964.
Crossref
Massimo Mozzon, Roberta Foligni, Cinzia Mannozzi, Federica Zamporlini, Nadia Raffaelli & Lucia Aquilanti. (2020) Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species. Foods 9:6, pages 692.
Crossref
Élia Fogeiro, Paulo Barracosa, Jorge Oliveira & Dulcineia F. Wessel. (2020) Influence of Cardoon Flower (Cynara cardunculus L.) and Flock Lactation Stage in PDO Serra da Estrela Cheese. Foods 9:4, pages 386.
Crossref
Vilmara Albuquerque de Farias, Amanda Dias da Rocha Lima, Andréa Santos Costa, Cléverson Diniz T. de Freitas, Idila Maria da Silva Araújo, Deborah dos Santos Garruti, Evânia Altina Teixeira de Figueiredo & Hermógenes David de Oliveira. (2020) Noni (Morinda citrifolia L.) fruit as a new source of milk-clotting cysteine proteases. Food Research International 127, pages 108689.
Crossref
Katia Liburdi, Carlo Boselli, Gilberto Giangolini, Simonetta Amatiste & Marco Esti. (2019) An Evaluation of the Clotting Properties of Three Plant Rennets in the Milks of Different Animal Species. Foods 8:12, pages 600.
Crossref
Belén García-Gómez, Mª Lourdes Vázquez-Odériz, Nieves Muñoz-Ferreiro, Mª Ángeles Romero-Rodríguez & Manuel Vázquez. (2019) Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties. LWT 113, pages 108279.
Crossref
Sofía Lara-Aguilar & Samuel D. Alcaine. (2019) Short communication: Screening inhibition of dairy-relevant pathogens and spoilage microorganisms by lactose oxidase. Journal of Dairy Science 102:9, pages 7807-7812.
Crossref
Rupbansraaj Bathmanath, Yasmin Amira Che Yahya, Mashitah Mohd Yusoff & Jaya Vejayan. (2019) Utilizing Coagulant Plants in the Development of Functional Dairy Foods and Beverages: A Mini Review. Journal of Biological Sciences 19:3, pages 259-271.
Crossref
Sandra Gomes, Ana Teresa Belo, Nuno Alvarenga, João Dias, Patrícia Lage, Cristina Pinheiro, Carla Pinto-Cruz, Teresa Brás, Maria F. Duarte & António P.L. Martins. (2019) Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking. International Dairy Journal 91, pages 178-184.
Crossref
Anusha Rajagopalan & Bindhu Omana Sukumaran. (2018) Three phase partitioning to concentrate milk clotting proteases from Wrightia tinctoria R. Br and its characterization. International Journal of Biological Macromolecules 118, pages 279-288.
Crossref
Cristina Conceição, Pedro Martins, Nuno Alvarenga, João Dias, Elsa Lamy, Lúcia Garrido, Sandra Gomes, Sofia Freitas, Ana Belo, Teresa Brás, Ana Paulino & Maria F. Duarte. 2018. Technological Approaches for Novel Applications in Dairy Processing. Technological Approaches for Novel Applications in Dairy Processing.
Carla Malaquias Almeida & Isaura Simões. (2018) Cardoon-based rennets for cheese production. Applied Microbiology and Biotechnology 102:11, pages 4675-4686.
Crossref
Lucía Feijoo-Siota, José Luis R. Rama, Angeles Sánchez-Pérez & Tomás G. Villa. (2018) Expression, activation and processing of a novel plant milk-clotting aspartic protease in Pichia pastoris. Journal of Biotechnology 268, pages 28-39.
Crossref
Miguel A. Mazorra-Manzano, Jesús M. Moreno-Hernández & Juan C. Ramírez-Suarez. 2018. Biotechnological Applications of Plant Proteolytic Enzymes. Biotechnological Applications of Plant Proteolytic Enzymes 21 41 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.