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Original Articles

Rennet: Current trends and future research

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Pages 313-355 | Published online: 03 Nov 2009

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

Read on this site (3)

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.
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Zsofia Mendly-Zambo, Lisa Jordan Powell & Lenore L. Newman. (2021) Dairy 3.0: cellular agriculture and the future of milk. Food, Culture & Society 24:5, pages 675-693.
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Santiago Navas-Carretero, Itziar Abete, Marta Cuervo, M. Ángeles Zulet & J. Alfredo Martínez. (2013) A regular curd consumption improves gastrointestinal status assessed by a randomized controlled nutritional intervention. International Journal of Food Sciences and Nutrition 64:6, pages 674-681.
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Articles from other publishers (42)

Mengxiao Yang, Aiqian Ye, Zhi Yang, David W. Everett, Elliot Paul Gilbert & Harjinder Singh. (2023) Effect of ingestion temperature on the pepsin-induced coagulation and the in vitro gastric digestion behavior of milk. Food Hydrocolloids 139, pages 108550.
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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.
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Giorgia Rampanti, Luca Belleggia, Federica Cardinali, Vesna Milanović, Andrea Osimani, Cristiana Garofalo, Ilario Ferrocino & Lucia Aquilanti. (2023) Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd. Microorganisms 11:1, pages 219.
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Zhenjiao Du & Yonghui Li. (2022) Review and perspective on bioactive peptides: A roadmap for research, development, and future opportunities. Journal of Agriculture and Food Research 9, pages 100353.
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D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya & E. G. Ovchinnikova. (2022) PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN. Food systems 5:1, pages 47-54.
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Hayriye Yesim Can & Mehmet Ferit Can. (2022) Factors affecting the individual consumption level of milk and dairy products. Semina: Ciências Agrárias 43:3, pages 943-960.
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Aparna Agarwal, Naman Kaur, Nidhi Jaiswal, Memthoi Devi Heirangkhongjam & Kanika Agarwal. 2022. Novel Food Grade Enzymes. Novel Food Grade Enzymes 139 164 .
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya & V. N. Krayushkina. (2021) Influence of different milk-clotting enzymes on the process of producing soft cheeses. Food systems 4:3, pages 204-212.
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Héctor A. Fileto-Pérez, Luis G. Montoya-Ayón, Esther Soto-García, Jesús B. Páez-Lerma, Nicolás O. Soto-Cruz, Blanca E. García-Caballero & José G. Rutiaga-Quiñones. (2020) Effect of fermentation time and acid casein concentration as nitrogen source on microbial rennet production. Journal of Dairy Research 87:3, pages 379-381.
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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.
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Fanqiang Meng, Rui Chen, Xiaoyu Zhu, Yingjian Lu, Ting Nie, Fengxia Lu & Zhaoxin Lu. (2018) Newly Effective Milk-Clotting Enzyme from Bacillus subtilis and Its Application in Cheese Making . Journal of Agricultural and Food Chemistry 66:24, pages 6162-6169.
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Z. Li, K. Scott, D. Otter, P. Zhou & Y. Hemar. (2018) Effect of temperature and pH on the properties of skim milk gels made from a tamarillo (Cyphomandra betacea) coagulant and rennet. Journal of Dairy Science 101:6, pages 4869-4878.
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Jeremy R. Smith, Alistair J. Carr, Matt Golding & David Reid. (2017) Mozzarella Cheese – A Review of the Structural Development During Processing. Food Biophysics 13:1, pages 1-10.
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Therese Uniacke-Lowe & Patrick F. Fox. 2017. Cheese. Cheese 69 113 .
Doris Jaros & Harald Rohm. 2017. Cheese. Cheese 53 67 .
Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan & Paul L. H. McSweeneyPatrick F. Fox, Timothy P. Guinee, Timothy M. Cogan & Paul L. H. McSweeney. 2017. Fundamentals of Cheese Science. Fundamentals of Cheese Science 185 229 .
Mithat Celebi, Murat Topuzogullari & Huriye Kuzu. (2016) Thermal Destabilization of Rhizomucor miehei Rennet with Aldehyde Dextran Sulfate: Purification, Bioconjugation and Milk-Clotting Activities. Applied Biochemistry and Biotechnology 180:2, pages 261-273.
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Miguel A. Mazorra-Manzano, Teresa C. Perea-Gutiérrez, María E. Lugo-Sánchez, Juan C. Ramirez-Suarez, María J. Torres-Llanez, Aarón F. González-Córdova & Belinda Vallejo-Cordoba. (2013) Comparison of the milk-clotting properties of three plant extracts. Food Chemistry 141:3, pages 1902-1907.
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Aldo Di Luccia, Michele Faccia, Caterina Incoronato, Filomena Inglese, Carmela Lamacchia, Sara Lamparelli, Mariaconsiglia Occidente & Donato Matassino. 2013. Proteomics in Foods. Proteomics in Foods 247 259 .
Ravi Prakash Yadav, Ashok Kumar Patel & M.V. Jagannadham. (2012) Neriifolin S, a dimeric serine protease from Euphorbia neriifolia Linn.: Purification and biochemical characterisation. Food Chemistry 132:3, pages 1296-1304.
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S. A. Ahmed & W. A. Helmy. (2012) Comparative evaluation of Bacillus licheniformis 5A5 and Aloe variegata milk-clotting enzymes. Brazilian Journal of Chemical Engineering 29:1, pages 69-76.
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M. Faccia, G. Picariello, A. Trani, P. Loizzo, G. Gambacorta, C. Lamacchia & A. Di Luccia. (2012) Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet. European Food Research and Technology 234:3, pages 527-533.
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Gutiérrez-Méndez Néstor, Chávez-Garay Dely Rubí & Jiménez-Campos Héctor. (2012) Exploring the Milk-Clotting Properties of a Plant Coagulant from the Berries of S. elaeagnifolium var. Cavanilles. Journal of Food Science 77:1, pages C89-C94.
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Zhiguo Zhang, Chenzhong Wang, Zhengying Yao, Junfeng Zhao, Fengxia Lu, Gongming Yu, Wenjun Lan & Zhaoxin Lu. (2011) Isolation and identification of a fungal strain QY229 producing milk-clotting enzyme. European Food Research and Technology 232:5, pages 861-866.
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MANDY JACOB, DORIS JAROS & HARALD ROHM. (2011) Recent advances in milk clotting enzymes. International Journal of Dairy Technology 64:1, pages 14-33.
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M. Harboe, M. L. Broe & K. B. Qvist. 2010. Technology of Cheesemaking. Technology of Cheesemaking 98 129 .
T.M. Jiang & L.J. Chen. (2010) Characterization of wine rennet and its kinetics by gel electrophoresis. Journal of Dairy Science 93:3, pages 841-848.
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Kurutahalli S. Vishwanatha, A. G. Appu Rao & Sridevi Annapurna Singh. (2009) Production and characterization of a milk-clotting enzyme from Aspergillus oryzae MTCC 5341. Applied Microbiology and Biotechnology 85:6, pages 1849-1859.
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Samson O. Agboola, Hwa H. Chan, Jian Zhao & Ata Rehman. (2009) Can the use of Australian cardoon (Cynara cardunculus L.) coagulant overcome the quality problems associated with cheese made from ultrafiltered milk?. LWT - Food Science and Technology 42:8, pages 1352-1359.
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Hou-Pin Su, Mei-Ju Huang & Han-Tsung Wang. (2009) Characterization of ginger proteases and their potential as a rennin replacement. Journal of the Science of Food and Agriculture 89:7, pages 1178-1185.
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Sara Raposo & Ana Domingos. (2008) Purification and characterization milk-clotting aspartic proteinases from Centaurea calcitrapa cell suspension cultures. Process Biochemistry 43:2, pages 139-144.
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T. Jiang, L.J. Chen, L. Xue & L.S. Chen. (2007) Study on Milk-Clotting Mechanism of Rennet-Like Enzyme from Glutinous Rice Wine: Proteolytic Property and the Cleavage Site on κ-Casein. Journal of Dairy Science 90:7, pages 3126-3133.
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Yit Hwei Low, Samson Agboola, Jian Zhao & Mee Yi Lim. (2006) Clotting and proteolytic properties of plant coagulants in regular and ultrafiltered bovine skim milk. International Dairy Journal 16:4, pages 335-343.
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Z A Tubesha & K S Al-Delaimy. (2003) Rennin-like milk coagulant enzyme produced by a local isolate of Mucor. International Journal of Dairy Technology 56:4, pages 237-241.
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Luisa Bivar Roseiro, Manuela Barbosa, Jennifer M Ames & R Andrew Wilbey. (2003) Cheesemaking with vegetable coagulants-the use of Cynara L. for the production of ovine milk cheeses. International Journal of Dairy Technology 56:2, pages 76-85.
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M.J Sousa, Y Ardö & P.L.H McSweeney. (2001) Advances in the study of proteolysis during cheese ripening. International Dairy Journal 11:4-7, pages 327-345.
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S. K. Garg & B. N. Johri. 1999. Thermophilic Moulds in Biotechnology. Thermophilic Moulds in Biotechnology 191 218 .
B. N. Johri, T. Satyanarayana & J. Olsen. 1999. Thermophilic Moulds in Biotechnology. Thermophilic Moulds in Biotechnology 343 351 .
B. N. Johri, J. Olsen & T. Satyanarayana. 1999. Thermophilic Moulds in Biotechnology. Thermophilic Moulds in Biotechnology 1 11 .
Peter Gacesa & John Hubble. 1998. Bioconversion of Waste Materials to Industrial Products. Bioconversion of Waste Materials to Industrial Products 3 28 .
CHIN‐WEN LIN, ROCH‐CHUI YU, HSIAO‐LING CHEN & SHIH‐LEU CHEN. (2006) Culture Filtrates from a Fermented Rice Product (Lao‐Chao) and Their Effects on Milk Curd Firmness. Journal of Food Science 62:5, pages 1080-1082.
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Julian R. Reid, Tim Coolbear, John S. Ayers & Kate P. Coolbear. (1997) The action of chymosin on κ-casein and its macropeptide: Effect of pH and analysis of products of secondary hydrolysis. International Dairy Journal 7:8-9, pages 559-569.
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