Exogenous Enzymes in Dairy Technology: Acidic Proteases from Shrimp Pleoticus muelleri's Discards and their use as Milk- Clotting for Cheese manufacture

PEREIRA, NAIR DE LOS ANGELES; FERNÁNDEZ GIMENEZ, ANALIA VERÓNICA

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2017 vol. 52 p. 341 - 347

0950-5423

Argentina is the seventh largest world producer of cheese, with 42% of total raw milk used for cheese production. Due to the increase in cheese demand, and because calf rennet is relatively expensive, this has motivated the study of new sources of proteases due to the potential use in biotechnological processes. Previously, crustacean proteases have been considered as good rennet substitutes for milk coagulation during the cheese making process. The aim of this study was to evaluate and characterize acidic proteases obtained from Pleoticus muelleri discards and their proteolytic capability as well as their potential use as a milk-clotting agent. The activity of aspartic proteases and the satisfactory acceptation by the taste panel for cheese made with shrimp´s enzymes suggests that P. muelleri proteins offer a high potential for use in dairy biotechnological processes with potential use as milk-clotting agents for cheese making.